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New England Clam Chowder Recipe


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New England Clam Chowder

Clams, bacon, and potatoes in a rich creamy broth.

New England Clam Chowder recipe

Servings: 6
Total Time: 1 hour 30 minutes
Recipe by: Rae


4 strips of homemade bacon, diced 1/2 inch
1/2 cup celery, small dice
1 cup yellow onion, small dice
2 cloves, chopped
1/2 cup flour
2 bay leaves
1/4 tsp thyme
dash white pepper
dash cayenne pepper
1/4 tsp dried dill
4 bottles clam juice
1 cup water
1 1/2 lb Yukon gold potatoes, diced 1/2 inch
2 cans chopped clams with the liquid
2 cans minced clams with the liquid
2 cups heavy cream
2 TBSP flat leaf parsley, chopped


1. In a Dutch oven brown the bacon over medium heat.

2. Once bacon is brown and crisp add the celery, onions, and garlic. Cook about 5 minutes over medium heat.

3. Add the flour, bay leaves, thyme, white pepper, cayenne pepper, and dill and cook stirring constantly for 3-5 minutes. Lower heat if needed, but try not to brown the flour mixture.

4. Add the clam juice, water, and potatoes and bring to a boil. Lower heat and simmer until potatoes are tender, about 45 minutes. Stir often. (Add more water and lower heat if potatoes start to stick, but the mixture should be very thick)

5. Add the canned clams and their juice, heavy cream, and parsley and simmer 10 minutes.

6. Taste and season if needed.

7. Serve with lemon, cayenne pepper, hot sauce, and crackers for topping.

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New England Clam Chowder


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