Easy New England Clam Chowder is the soup of the season! Creamy and delicious, whip up this main dish in just over an hour for a hearty meal on a cold fall night!
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- 10 bands Bacon, cut into 1/2 inch pieces
- ⅓ cups Butter
- 1 whole Leek, washed, trimmed, halved and sliced into 1/2 inch pieces
- ½ whole Sweet onion, diced
- 3 rods Celery, cut into 1/2 inch pieces
- 4 cloves Finely chopped garlic
- 4 whole Potatoes, washed and cubed (leave unpeeled if using red or yellow potatoes)
- 3 whole Carrots, cut into 1/2 inch pieces
- 2 cans (14 1/2 Oz. Size) Chicken Broth
- 16 ounces, liquid Clam juice
- ½ teaspoon liquid smoke
- ¼ cups Plain flour
- 2 cups Milk
- 3 cans (10 oz size) whole clams, drained
- 2 tablespoons Dried oregano
- 1 teaspoon Pepper
Preparation
In a large pot, brown the bacon over medium-high heat. Remove from pan with a slotted spoon and set aside. To the cooking juices in the saucepan, add the butter and melt. Add leek, onion, celery and garlic. Cook and stir for 10-12 minutes. Add potatoes and carrots. Cook and stir for 5 more minutes.
Add chicken broth, clam juice and liquid smoke. Bring to a boil and lower the heat to medium. Cook, stirring occasionally, for 30 minutes or until vegetables are tender.
Meanwhile, in a medium bowl, combine flour and milk. Whisk well so that no lumps remain. Add to broth and stir until it thickens slightly. Stir in drained clams, oregano and pepper. Reduce heat to low and cook, stirring frequently, 12 to 15 minutes.
Serve with a crisp green salad and crackers or fresh bread. For 6 to 8 people.
