New England Clam Chowder

Chef Jimi Penti shares from his recipe collection: New England Clam Chowder

1/2 lg Bacon Chopped
4 lg Potatoes, peeled and diced (red or skinned potatoes work well)
2 tbp Butter
1 1/2 cup Vadallia Onion chopped
1 cup Celery chopped
1/2 tsp Thyme
2 6oz Chopped Clams
3 cups Milk
1 cup Cream
1 cup Bottled Clam Juice
2 tbsp Flour or cornstarch mixed with 1/2 cup water

Brown the bacon in a large dutch over sized pan. Remove bacon, leaving drippings in pan. Add onions and celery simmering them in drippings to partially cook. Add flour, stir in and cook for 1 minute. Add potatoes, liquid from the 2 cans of clams (reserve clams to be added later, as they toughen with cooking) 2 tbs butter, salt and pepper. Stir over medium heat till potatos are tender. Add milk, clams and bacon. If you desire a thicker chowder add the extra flour or cornstarch paste to the chowder when it is done and let it simmer for 1 min.

Serving suggetion, cut a lid out a small round loaf of sourdough bread like you do a pumpkin. Hollow out most of the bread. Toast lightly in the oven and serve the soup in the bread bowl.

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