Celebrate National Soup Month With a Bowl of New England Clam Chowder

Braided Heart TrivetsWhen it’s cold outside, nothing warms the New England spirit like a good bowl of New England Clam Chowder.

You Will Need:
4 slices bacon, diced
1 1/2 C chopped onion
1 1/2 C water/clam juice
4 C peeled and cubed potatoes
1 1/2 t salt
ground black pepper to taste
1/4 t thyme
3 C half-and-half
3 T butter
2 (10 oz) cans minced clams
2 T flour

Instructions:
Drain clams, reserving 1 1/2 C of juice. If not enough clam juice, add water until it equals 1 1/2 C.
Cook bacon until crisp, reserving 1 T drippings.
In same saucepan, combine water/clam juice, bacon drippings, onions, potatoes, pepper and thyme.
Bring to boil.
Reduce heat and simmer until potatoes are tender (about 10 minutes).
Combine half-and-half and flour until smooth.
Pour in half-and-half mixture.
Cook and stir until mixture thickens.
Add bacon and clams and cook for 5 minutes or until heated through.

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One Response to “Celebrate National Soup Month With a Bowl of New England Clam Chowder”

  1. [...] Soup Month, we wanted to put our own New England flavors on the event. We’ve already shared a New England Clam Chowder recipe, and this continues along the same lines. January in New England is cold and the body craves [...]

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