New England Chowder (Printable Version)
# What You’ll Need:
01 -
6 bacon strips, chopped.
02 -
1 tiny onion, chopped.
03 -
3 celery stalks, chopped.
04 -
3 garlic cloves, finely chopped.
05 -
1/2 cup all-purpose flour.
06 -
4 (6.5 ounce cans) diced clams.
07 -
1 cup chicken stock.
08 -
1 cup regular milk.
09 -
1 cup heavy cream mixture.
10 -
4 average russet potatoes, skinned and chopped.
11 -
Seasoning to your liking.
# Steps To Make It:
01 -
Fry chopped bacon in big pot till crispy edges form. Take out using slotted spoon onto a plate.
02 -
Toss onion, celery, and garlic into the pot. Saute till soft. Mix flour in completely.
03 -
Dump in clam juice, chicken stock, milk, and cream mixture. Blend till smooth. Drop potatoes in.
04 -
Let it bubble up, turn down heat and cook slowly till potatoes soften and mix thickens.
05 -
Mix in the clams, add seasoning. Sprinkle bacon bits on top before serving.
# Extra Notes:
01 -
Fresh clams work great as a substitute.
02 -
Tastes amazing with a chunk of sourdough or some salty crackers.
03 -
Stays good in the fridge up to 3 days.