New England Clam Chowder Recipe

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I have always enjoyed the great tastes of the North East, with all the great seafood you can not really go wrong. The following recipe is especially good on a cold day. Clam chowder recipes come in many forms this one is classic with all the elements that I enjoy such as lots of fresh vegetables, clams (of course) and unpeeled red potatoes that give this recipe a certain down home flavor and appeal.

1 cup of raw bacon diced
1 cup of onions diced
1 cup of leeks diced
1/2 cup of diced celery
1/2 cup of diced carrots
1 cup of unpeeled baby red potatoes diced
1 tablespoon Italian parsley minced
1 teaspoon fresh thyme minced
1/3 cup of flour
4 cups clam juice or “broth”
1 cup heavy cream
1/1/2 pounds cleaned and shucked clams (little necks are my favorite)
salt and pepper to taste (ground black pepper)

In a large soup or stock pot saute the diced raw bacon over medium heat until the bacon is very crispy. Once the bacon is very crisp add the diced onions, leeks, carrots and celery, reduce the heat to a simmer and sweat the vegetables for 5 minutes. Next add the flour to the vegetables to create a roux which will aid in thinking the soup. Stir the flour in well and add the clam juice and bring to a boil. Once the soup is at a low boil stir well to break up any bits of the roux and add the cream and diced potatoes. Cook for 10 minutes and add the remaining ingredients except the thyme and parsley. Reduce heat to a simmer and cook for one hour. After the soup has simmered add the minced parsley and thyme and season as needed with salt and ground black pepper.

Serves 8 - 10
Recipe by Brian Johnson

Posted in Soup Recipes