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Return to browsing category: Soups

New England Clam Chowder by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

If you can't actually get to Maine, this recipe is the next best thing!

Ingredients:

3 c.

potatoes, peeled and diced

3 slices

bacon, finely chopped

3/4 c.

onion, finely chopped

1 clove

garlic, minced (or ½ tsp. garlic powder per clove)

1 tsp.

parsley

1/4 tsp.

sage

1/4 tsp.

rosemary

1/4 tsp.

thyme

1/4 tsp.

oregano

1/4 tsp.

basil

1/4 tsp.

tarragon

1/4 tsp.

marjoram

1/4 tsp.

pepper

1/4 tsp.

salt

5 tsp.

flour

3/4 c.

clam juice

2 c.

whole milk

1 (6.5 oz.) can

clams

Directions:

Place the diced potatoes in a 4 qt. pot and cover with water. Bring to a boil. Reduce to a simmer and cook until potatoes are tender (5-10 minutes). Drain potatoes and return to pan.

Meanwhile, in a large skillet, sauté bacon, onion, garlic together. Add the parsley, sage, rosemary, thyme, oregano, basil, tarragon and marjoram. Cook until onion and garlic are tender but do not brown (3-5 minutes). Add flour and clam juice and bring mixture to a boil. Boil until mixture thickens. Reduce heat to a simmer and cook for an additional 2 minutes, stirring constantly, to cook off the starchy taste of the flour.

Transfer mixture to the 4 qt. pot with the potatoes. Add the milk and canned clams and heat over a low flame. Cook at a very slow simmer for an additional 10-15 minutes. Never heat cream soup to a rapid boil or it will curdle.

Categories:

Fall/Winter
Fish & Seafood
Low Carb
Peanut/Nut Free
Soups