Menu Enter a recipe name, ingredient, keyword...

longhornfans

Thick and Creamy New England Clam Chowder

By

Google Ads
Rate this recipe 4.3/5 (9 Votes)

Ingredients

  • 6 -7 pieces bacon , cut into small pieces
  • 1 medium onion , chopped
  • 3 (5 ounce) cans baby clams , with juice reserved
  • 6 -7 potatoes , cubed
  • 1 stalk celery, diced
  • 1 - 2 carrots, diced
  • 2 (10 1/2 ounce) cans cream of celery soup
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tablespoon butter
  • 1 teaspoon dried dill weed

Details

Adapted from food.com

Preparation

Step 1

1. Add bacon to sauce pan and cook on medium low heat until crispy.
2. Add onion and cook until translucent.
3. Add clam juice from all three cans.
4. Add potatoes, carrots and celery.
5. Cook and cover until potatoes are fork tender, about 15-20 minutes.
6. Stir occasionally so potatoes won't stick.
7. Add clams, soup, cream, milk, and dill weed. Stir together.
8. Add butter and let melt into the chowder.
9. Cook for about 30-45 minutes or until thickened. Stir occasionally.

‚Äč

You'll also love

Review this recipe

Soup: Miso Clam Chowder Vineyard Clam Chowder Recipe