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Hearty New England Clam Chowder Recipe

  • 6servings

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, D, E, P
MineralsSilicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 slices hickory-smoked bacon minced

  2. 1 Tablespoon butter

  3. 1 cup onion minced

  4. 2 Tablespoons minced garlic

  5. 2 teaspoon of my own personal spice blend (see below)

  6. 2 Tablespoons all-purpose flour

  7. 2 cans clams (10 ounces each can)

  8. 1 cup bottled clam juice

  9. 3 1/4 cups Half and Half S&P to taste

  10. 6 medium potatoes boiled peeled cooked and diced

Instructions Jump to Ingredients ↑

  1. To create my personal Spice Blend, blend 4 teaspoons oregano, 4 teaspoons dried parsley, 2 teaspoons marjoram, 2 teaspoons dill, 4 teaspoons thyme, 4 teaspoons basil, 1 tsp sage, 4 teaspoons rosemary, and 1 tablespoon all-purpose flour, using a grinder to combine them. Store in a resealable container.

  2. In a heavy-bottomed, 4 quart pot, sauté bacon, butter, onion, garlic and the spice blend over low heat. Do not allow to brown.

  3. Drain clams and set aside, reserving the juice.

  4. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil. Reduce heat.

  5. Add Half and Half, cooked potatoes, salt, pepper, and clams. Simmer 20 minutes. Yield: serves 6

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