New England Clam Chowder

Name: New England Clam Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 5 slice Bacon; 1/2 cup onion; 2 stalk celery; 2 tbsp all-purpose flour; 3 cup and diced potatoes; 2 cup water; 2 chicken bouillon cubes; 1 cup clam juice; 2 cup heavy cream; 2 can; 2 bay leaves; 0 Salt and pepper

New England Clam Chowder is a thick and creamy clam chowder that is full of canned clams, diced bacon, potatoes and more. A hearty and comforting dish that tastes like your favourite restuarant quality chowder.

Prep: 20 min
Cook: 35 min
Total time: 55 min
Servings: 6 servings

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Ingredients

5 slice Bacon chopped
1/2 cup onion diced
2 stalk celery finely chopped
2 tbsp all-purpose flour
3 cup and diced potatoes peeled
2 cup water
2 chicken bouillon cubes
1 cup clam juice
2 cup heavy cream
2 cans (6.5 oz each minced clams, undrained)
2 bay leaves
Salt and pepper to taste

Method

In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until it becomes
crispy. Remove the bacon with a slotted spoon and set it aside on paper towels to drain. Leave about
1-2 tablespoons of bacon grease in the pot.
In the same pot with the bacon grease, add the diced onion and chopped celery. Sauté them over
medium heat until they become tender, which should take about 5 minutes.
Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat. Cook for an
additional 2-3 minutes to remove the raw taste of the flour.
Add the diced potatoes to the pot and pour in the water. Crumble the chicken bouillon cubes into
the mixture. Stir well to combine.
Drop in the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer
for about 15-20 minutes or until the potatoes are tender.
Once the potatoes are cooked, pour in the clam juice and add the heavy cream. Stir to combine.
Add the undrained minced clams (with their juices) to the pot. Heat the chowder over low heat until
it's heated through, but be careful not to let it boil.
Season the chowder with salt and pepper to taste. Remember that the bacon and bouillon cubes can
add saltiness, so taste before adding too much salt.
Remove and discard the bay leaves. Serve hot, and garnish with crispy bacon