New England Clam Chowder
By Marge Perry & David Bonom
Creamy, rich and chunky clam chowder made the good old fashioned way with fresh clams, potatoes, and a hint of bacon.
- Cuisine: American
- Course: Lunch
INGREDIENTS
- All Purpose Flour
- bacon
- Bay leaves
- carrots
- Celery
- cherry stone clams in their shells
- chopped into 1/2 inch pieces
- clam juice
- Fresh parsley
- fresh thyme
- heavy cream
- oyster crackers
- red potatoes
- Water
DIRECTIONS
- Combine the clams, 1 cup of the onion, celery, carrots, thyme, bay leaves, clam juice and water in a large pot. Cover pot
- Wipe out the pot and return to the stove over medium heat. Add the bacon and cook, stirring occasionally, until starting to crisp, about 10 minutes. Reduce heat to medium-low and add the remaining 2 cups of onion
