New England Clam Chowder Recipe and How to Cook Guide

INGREDIENTS:

4 (6 1/2-ounce) cans chopped clams, undrained

2 (8-ounce) bottles clam juice

4 bacon slices

1 cup chopped onion

1 cup chopped celery

1 garlic clove, minced

3 cups cubed red potato

1 1/2 teaspoons chopped fresh thyme

1/4 teaspoon black pepper

3 parsley sprigs

1 bay leaf

2 cups 2% reduced-fat milk

1/4 cup all-purpose flour

1/2 cup half-and-half

Thyme sprigs (optional)

HOW TO COOK:

1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.

2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan.

3. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.

4. Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes.

5. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

Source: Gutom Na

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