New England Clam Chowdahhhh

New England Clam Chowdahhhh
New England Clam Chowdahhhh

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    c onions, diced

  • 3

    c celery, diced

  • 5

    lb potatoes, diced

  • 6

    can(s) corn, cream-style

  • 6

    can(s) corn, or 6 ears of fresh corn kernels

  • 6-6.5

    oz can(s) minced clams with juice

  • 4 1/2

    stk butter

  • 2 1/4

    c unbleached white flour

  • 3

    qt heavy cream

  • 4 1/2

    tsp kosher salt

  • 4 1/2

    tsp pepper, freshly ground

  • 3

    lb pepper bacon, cut into 1/2 inch pieces

  • 2

    Tbsp hot pepper sauce

Directions

1 Drain the clams, but reserve the juice. Also, if you are using canned corn, drain well. 2 Add the bacon to a large stock pot, and cook the bacon until almost crisp. 3 Add the onions and celery to the bacon, cook until tender. Then add the potatoes, clam juice, and just enough water to barely cover the veggie/ bacon mixture. Cover and simmer. Cook potatoes until JUST fork tender; careful not to over cook the potatoes. 4 In the meantime, in a 5 qt pan, melt the butter, add the flour, whisk to blend and cook for about two minutes. Add the cream, cook and stir until smooth and thick, using a wire whisk, until desired thickness. 5 Once your "chowda" is as thick as you wish,remove the pot from the stove, and add the cream mixture, drained corn, creamed corn, clams, and hot sauce. Stir to combine.

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