New England Clam Chowder
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A home-kitchen version of new england clam chowder, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 1/2 lb. White Rose potatoes (unpeeled), chopped into 1/2-inch cubes
- 4 oz. bacon, diced medium
- 2 Tbsp. fresh thyme or 1 Tbsp. dried
- 16 oz. heavy cream
- 1 medium onion, diced
- 2 (8 oz.) cans whole baby clams with liquid
- 3 bay leaves
- salt and pepper to taste
Method
Saute the bacon with the onion until onion is translucent (about 3 minutes over medium heat).
Add potatoes.
Cook another 3 to 4 minutes.
Add cream, thyme and bay leaves and bring to boil. Add clams and liquid.
Cook slowly for 5 to 7 minutes over medium heat until heated through and reaches desired consistency.
Add salt and pepper to taste.
Rate:
