Source: : Whole Foods for the Whole Family
Date tried: October 24, 2012
Yield: 6 servings
Time needed: About 30 minutes
A great classic and a real indulgence. A small bowlful is quite filling. A large one a whole meal.
New England Clam Chowder
5-6 slices nitrite-free bacon, chopped
1 medium onion, chopped
1 cup clam juice
2-4 chopped potatoes
1½ cup half and half cream
2-3 cups milk
2 Tbsp. butter
Parsley to taste
½ tsp. salt
3 cups minced clams with juice
½ to 1 cup chopped celery
Fry bacon in a saucepan until crisp. Set aside on a paper towel to absorb fat. Reserve 2 Tbsp. of fat in saucepan and discard the rest (or save to use later).
Sauté the onions in the bacon drippings until tender
Add the clam juice and potatoes.
Simmer about 15-20 minutes until the potatoes are tender
Add cream, milk, butter, parsley, salt, pepper, clams and celery.
Warm gently, just till heated through. Do not allow to boil as it will toughen the clams.
Garnish bowls of chowder with the crumbled bacon bits.