Winter White - New England Clam Chowdah'

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 6 servings adjust
A delightfully hearty classic.

Directions

Ingredients

  • 4 Bacon, Diced raw bacon

Step 1

In a Large Stockpot, sautee the bacon on medium high until it begins to crisp.

Ingredients

  • 1 1⁄2 cups Onion, Chopped

Step 2

Add the onion and sautee for about 5 minutes till the onions become translucent. Stir well to avoid burning the onions.

Ingredients

  • 1 cup Celery, Slice 3 stalks about 1/4 inch wide "horseshoes".
  • 4 cups Potatoes, Peeled(or not) and cubed
  • 1 1⁄2 cups Water
  • Peppercorns, crushed, to taste.
  • 1 1⁄2 Salt

Step 3

Add celery and potatoes to pot. Add water. Season with salt and pepper. (You will need to reseason again after adding the remaining ingredients as they will dilute the salt and pepper.)Allow to cook for about 15 minutes on medium simmer, until the potatoes are fork tender.

Ingredients

  • 2 cans Canned Minced Clams, 10 ounces.
  • 3 tablespoons Butter
  • 3 cups Half and Half Cream, or Heavy Cream

Step 4

Pour in the half and half and add the butter. Allow butter to melt and stir regularly while bringing the pot to just below boiling(DO NOT BOIL!!). Drain the clams and reserve the liquid. Add clams and about half of the liquid to the pot and cook for about 5 minutes till the clams are hot. Taste and reseason if necessary with more salt and pepper.
 

Step 5

Traditionally this dish is served with bread or crackers. Oyster Crackers are nice in the soup but saltines will work or a nice crusty sourdough. Bon Appetite!!
Kitchen Monki sign up