New England Clam Chowder
This is a classic creamy style clam chowder with some bacon and thyme for flavoring.
Ingredients
- 4 ounces thick cut hickory smoked bacon diced
- 1 1/2 cups yellow onion 1/4" diced
- 1/4 cup flour
- 2 cups clam juice preheated
- 2 cups water preheated
- 20 ounces canned minced clams reserve juice
- 3 cups red skinned potatoes unpeeled, 1/2" diced
- 2 teaspoons thyme
- 1 bayleaf
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
- 2 tablespoons canola oil
- 1/4 cup flour
- 2 cups 2% milk preheated
- 2 tablespoons chopped parsley
Instructions
- Set a 6-qt stock pot on stove, add bacon and brown over medium heat. If substituting a low fat bacon like Canadian bacon, add 1 tablespoon canola oil. Add diced onions and cook until tender and golden. Stir in flour and cook 2 minutes. Gradually add preheated water and clam juice, including reserved clam juice. Stir in potatoes and add thyme, bay leaf, pepper, and celery seed. Cover, bring to a boil, reduce heat and simmer about 20 - 25 minutes until potatoes are tender.
- Meanwhile, in a separate 1 quart pot heat 2 tablespoons canola oil over medium heat. Stir in 1/4 cup flour and cook about 2 minutes, do not allow flour to brown. Gradually add preheated milk. Use a whisk to eliminate any lumps, continue heating until mixture begins to boil and thickens.
- To the broth and potato mixture in the stock pot, stir in the minced clams. Cook for 3 minutes. Add milk mixture and stir until uniformly mixed. Remove from heat, add chopped parsley, and serve.