New England Clam Chowder
Author: 
Serves: 6-8
 
Ingredients
  • 6 slices Thick-cut Bacon (not cooked, chopped)
  • 4 TB Butter
  • 2 Stalks of Celery (finely chopped)
  • 1 medium Yellow Onion (finely chopped)
  • 1 tsp Old Bay Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Italian Dried Herbs/Seasoning
  • 1 tsp Ground Black Pepper
  • ½ cup Flour
  • 2 (10 oz cans) Whole Baby Clams (save juice from cans)
  • 32 ounces Stock (chicken)
  • 2 Bay Leaves
  • 4 Medium Russet Potatoes (peeled and cubed)
  • 1 cup Fresh Parsley (chopped)
  • 1½ TB Fresh Thyme
  • 2 cups Half and Half
  • 1 tsp Salt
Instructions
  1. In a Dutch Oven, over medium heat, fry chopped bacon. Once cooked, remove bacon and set aside. Remove and dispose of the bacon grease from dutch oven.
  2. In the Dutch Oven, melt butter and sauté onion and celery until soft.
  3. Add Old Bay seasoning, garlic powder, Italian herbs, and black pepper. Blend in flour. The flour mixture should stick together and be clumpy.
  4. Open the cans of clams and pour clam liquid into a liquid measuring cup. It should be about 1 and ¼ cups of clam liquid. Set both the liquid and the clams aside.
  5. Gradually add the chicken stock and clam liquid into the Dutch Oven and whisk into the flour mixture until blended. Add the bay leaves and cubed potatoes. Bring the mix to a boil. Once bubbling, cook 6-10 minutes or until the potatoes are soft.
  6. Turn heat down to low and add the clams, parsley, and thyme. Add half and half and bacon and then turn heat up to warm soup. Continue stirring, let stand 10-15 minutes to thicken.
  7. Serve with hot sauce, oyster crackers, and fresh bread.
Recipe by Dining with Alice at https://diningwithalice.com/soup/new-england-clam-chowder/