RESTAURANT-STYLE NEW ENGLAND CLAM CHOWDER

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New England Clam Chowder is a true American Classic that’s hardly ever made at home these days.

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WHAT INGREDIENTS DO I NEED TO MAKE NEW ENGLAND CLAM CHOWDER?

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Add one cup of water to a large pot over medium heat. Add the clams and cover.

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When the clams are cool, remove the clam meat from the shell.

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Chops the clams into small pieces and refrigerate until needed.

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Add the bacon and cook, turning occasionally, until crisp. Add the butter, onion, celery, and carrots, to the pot.

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Reduce the heat to low and add in the flour.

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Heat the stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk. Add the potatoes, and fresh thyme.

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Add the milk and heavy cream to the soup and let the soup simmer over low heat for about an hour.

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Serve the Chowder with crackers, bread and a bottle of hot sauce.

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Swipe up now to get the full recipe!

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