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New England Clam Chowder

New England Clam Chowder

Makes 12 cups


Ingredients

  • 7 slices of bacon, diced
  • 2 cups yellow onion, small dice
  • 1 cup celery, small dice
  • 1 cup carrot, small dice
  • 1 Tablespoon garlic, minced
  • 1/3 cup flour
  • 3 tablespoons brandy
  • ½ cup or 4 oz clam juice
  • 1 ½ cups chicken broth
  • Yukon gold potatoes, small dice
  • 4, 6.5oz cans diced clams
  • 3 cups heavy cream
  • 1 cup sour cream
  • 1 teaspoon dried thyme
  • 2 bay leafs
  • 1 ½ teaspoon salt


Directions

  1. In a large pot over medium/ high heat cook the bacon until crispy, about 5-7 minutes.
  2. Add onion, celery, carrot and garlic and cook for 7 minutes until the onions become translucent.
  3. Stir in flour and cook for 2 minutes.
  4. Pour in brandy, clam juice and chicken broth and stir scraping the bottom of the pan, cook for 5 minutes.
  5. Stir in potatoes, clams, cream, sour cream, thyme, bay leaf and salt and lightly simmer for 40 minutes, stirring occasionally.

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