New England Clam Chowder

Total Time:
1 hr
Prep:
20 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon butter
  • 1 cup leeks, cleaned and sliced
  • 1 cup celery, cleaned and diced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 3/4 pound potatoes, peeled and finely diced
  • 2 (14-ounce) cans chicken broth
  • 1 (10-ounce) can clams, undrained
  • 2 (8-ounce) bottles clam juice
  • 1/2 teaspoon ground black pepper
  • 1 whole bay leaf
  • 2 ounces Canadian bacon
  • 1/4 cup heavy cream
  • 1/2 cup sliced green onions
Directions
  • In a nonstick Dutch oven, heat the butter over medium heat and saute the leeks, celery, and thyme for about 1 minute. Sprinkle over the flour and stir until well coated. Add the potatoes, chicken broth, clams, clam juice, pepper and bay leaf. Simmer until the soup thickens, about 35 minutes.

  • While soup is simmering, heat a medium nonstick skillet over high heat and dry saute (with no oil or butter) the Canadian bacon until crisped.

  • Once soup has thickened, add the cream and remove bay leaf. Stir until well blended and remove from heat; be careful not to let boil. Garnish with green onions and crisped Canadian bacon. Serve immediately.


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