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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A thick, hearty, and satisfying New England-style clam chowder that has been especially well-received by all who have tried a creamy & delicious bowlful. I prepare it using clams from the can and bottled clam juice, which are what's available here in landlocked Utah. Ingredients:
2 (6 1/2 ounce) cans minced clams |
4 ounces bottled clam juice (half a bottle) |
2 cups finely diced potatoes |
1 cup finely diced onion |
1 cup finely diced celery |
2 tablespoons bacon fat |
1/2 cup butter |
2/3 cup flour |
1 quart half-and-half |
1 1/4 teaspoons salt |
1/2 teaspoon sugar |
1/4 teaspoon white pepper |
Directions:
1. Drain clams, reserving liquid; spread clams out on cutting board; remove and discard anything that looks questionable; set clams aside.
2. In a medium saucepan, pour drained liquid from clams and bottled clam juice over potatoes; add 1-2 tablespoons of water if needed so that potatoes are barely covered with liquid; boil gently 5-6 minutes until potatoes are tender; set aside without draining.
3. In a heavy stockpot, saute onion and celery in bacon fat for 2-3 minutes over medium-high heat; add butter and melt; whisk in flour and cook for 1-2 minutes until bubbly; gradually whisk in half and half; cook, stirring frequently, until bubbly and thick.
4. Add clams, potatoes, and the clam juice they cooked in to the pot; heat through; season and serve.
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