Wednesday, February 4, 2009

New England Clam Chowder

4 slices bacon
1/2 cup chopped onion
4 potatoes, peeled and cubed

1/2 stick of butter
2 tablespoons all-purpose flour
1 cup bottled clam juice
1 cup half-and-half*
2 (6 ounce) cans minced clams; one drained, and one not
salt and pepper to taste
2 tablespoons chopped fresh parsley (I didn't do this)


  1. In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
  2. In the same saucepan with the bacon fat, saute the onion and potatoes until onions are tender and translucent. Sprinkle with the flour and stir well to coat.
  3. Pour in the clam juice and the juice of one of the clam cans, bring to a boil, reduce heat to low and simmer for about 20 minutes, or until potatoes are tender.
  4. In a separate small saucepan, make a roux by melting a 1/2 stick of butter and cooking the flour in it for about 5-7 minutes. Wisk the half-and-half in with the roux. Let it thinken, about 5 minutes.
  5. Add the half-and-half roux mixture, minced clams and season with salt and pepper to taste.
  6. Garnish with the parsley and crumbled bacon.

*Instead of using half and half, I used heavy whipping cream, and it was really good.

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