New England Clam Chowder
Equipment
Ingrediënten
- 4 slices bacon cut into ½-inch pieces
- 1 medium onion chopped (½ cup)
- 1 medium stalk celery sliced (½ cup)
- 2 cans 6½ oz each minced or chopped clams, drained, ¼ cup liquid reserved
- 2¾ cups milk or half-and-half
- 2 medium potatoes peeled, diced (2 cups)
- ¼ teaspoon salt
- Dash pepper
- ¼ cup all-purpose flour
- Chopped fresh parsley if desired
Instructies
- In 3-quart saucepan, cook bacon, onion and celery over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain.
- Stir clams, reserved clam liquid, ¾ cup of the milk, the potatoes, salt and pepper into bacon and onion.
- Heat to boiling.
- Reduce heat; cover and simmer about 15 minutes or until potatoes are tender.
- ln medium bowl, beat remaining 2 cups milk and the flour with whisk until smooth and blended.
- Stir into clam mixture.
- Heat to boiling, stirring frequently.
- Boil and stir 1 minute or until thickened.
- Sprinkle each serving with parsley.
Notes / Tips / Wine Advice:
Quick Variation:
If desired, substitute 1 pint shucked fresh clams with their liquid for the canned clams. Chop the clams and stir in with the potato in step 2.
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