New England Clam Chowder Recipe
Rate & Review
Bits of meat, clams, and potatoes blend nicely in a thick, full-flavored chowder.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
20 ounces (2 cans) New England clam chowder soup
6 ounces (1 can) chopped or minced clams
medium sized potatoes
slices of bacon
medium sized onion
1 pint non-fat half and half
2 teaspoons dill (dried leaves)
2 teaspoons dried parsley
: Soup Bowl
Place potatoes in boiling water and cook until done. Dice the potatoes and set aside.
Brown the bacon over medium heat until golden brown. Remove bacon and use 1 tablespoon of remaining bacon fat to saute onion until golden brown.
Open can of minced or diced clams and drain juice from the container. In a separate stockpot, pan or casserole dish, combine the drained clams, the can of clam chowder, and the bacon with the onions, including the remaining sauteed juices from the bacon and onion. Warm the contents over medium high heat and let simmer, stirring the mixture as necessary.
Add the half and half, dill, dried parsley, and salt and pepper. Continue to simmer so the chowder remains hot, but does not boil. Serve when ready.
ears of fresh sweet corn
large yellow onion
Roasted Mallard Duck with Red Currant Sauce
Fresh apple cider
fresh lemon juice
frozen orange juice concentrate
grated rind from one large orange
Brown Bean Chowder
dried brown beans
More Similar Recipes
New England Clam Chowder Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com