New england clam chowder
Recipe by martin girl's
4 - (6 1/2 oz) cans DOXSEE minced clams, juice drained and reserved
one Spanish onion, diced (about 2 cups)
3 medium potatoes, peeled and diced (about 2 lbs.)
3 tablespoons butter
2 (8 oz.) bottles of clam juice {if you don't have that then 2 cups water and 2 chicken bouillion cubes}
1 cup water
1/4 tsp. thyme
salt-and-pepper
4 strips of bacon
1/4 - 1/2 cups of flour
1 cup heavy cream
2 teaspoons chopped parsley
Prep. Time → 20 min
Cook Time → 25 min
1. cook bacon in Dutch oven over medium low heat until fat renders and bacon is crisps , 5 to 7 min.
2. add onion to bacon sauté until softened, about 5 min.
3. Add flour; stir until lightly colored, about 1 minute
4. Whisk in reserved clam juice, water and bottled clam juice
5. add potatoes and thyme; simmer until potatoes are tender, about 10 min.
6. Add clams, cream, parsley,and salt if desired and ground pepper to taste; bring to simmer. Remove from heat and serve
main courses, soup November 16, 2011 21:31
Author Cook's Illustrated 2008
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