Monday, October 17, 2011

Best Homemade New England Clam Chowder

So, yesterday I decided to try out this new clam chowder recipe I found.  It was in a novel by Karen MacInerney, although I found the very same recipe on a cooking website, as well.

I've tried making clam chowder before and it always turned out awful but this recipe is the best!  I've decided to post it here, in case anyone is interested in trying it,with the disclaimer that I did not create it.  If I knew who did I would certainly give credit where credit is due.

Downeast Clam Chowder
6-7 pieces of bacon
1 med onion
10 oz. canned baby clams, w/juice reserved
6-7 med potatoes, cubed
2 10 1/2 oz. cans of cream of celery soup
1 C heavy cream
1 C milk
1 T butter

Dice the bacon, cook in a saucepan until crispy, then add onion and saute until translucent.  Add clam juice and potatoes and cook, covered until potatoes are fork tender, about 15-20 minutes, stirring occasionally so the potatoes won't stick to the pan.
Stir in clams, soup, cream and milk.  Season with fresh ground pepper and cook for about 30-45 minutes or until thickened, stirring occasionally.

I served it with a green salad and homemade garlic bread.
Absolutely delicious!

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