New England Clam Chowder
Ingredients
- 4 slices Bacon, diced
- 2 Celery Stalks, Diced
- 1 Onion, Diced
- 1 clove Garlic, mined
- 5-6 tbsp AP Flour
- 2 6.5 oz cans Chopped Clams with juice
- 2 8 oz Bottles of Clam Juice
- 2 Russet Potatoes, diced
- 1 cup Milk
- 1 cup Heavy Cream
- Pepper to taste
Instructions
- Start by adding diced bacon to a large pot or dutch oven. On a medium flame, render the bacon slowly until crisp. Remove the bacon with a slotted spoon and set aside.
- To the same pan, add the onion and celery. Saute until translucent and then add the garlic. Saute until fragrant and then add the flour. Cook out the flour taste for a couple of minutes.
- Add in the cans of clams and clam juice. Stir to combine.
- Add in the diced potatoes, milk and heavy cream. Season with pepper to taste. Stir well and covered vented and let it simmer until thickened, about 10-15 mins.
- Served topped with the crispy bacon you reserved in the beginning.