New England Clam Chowder
New England Clam Chowder
Ingredients
- 4 slices bacon, about 1/4-inch (1/2-cm) thick, cut into lardons
- 1 tablespoon (15 ml) olive oil
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- 3 tablespoons (45 ml) all-purpose flour
- 2 cans 8 1/2 oz (240 ml) clam juice
- 1 cup (250 ml) water
- 2 large potatoes, peeled and diced (750 ml / 3 cups, approximately)
- 2 cans 5 oz (142 g) clams, drained (discard the liquid)
- 1 cup (250 ml) 15% cooking cream
- Salt and pepper
Instructions
- In a large saucepan, brown the bacon in the oil until crisp. Remove the bacon with a slotted spoon. Set aside on paper towel.
- In the same saucepan, soften the onion and garlic in the bacon fat until the onion is translucent. Season with salt and pepper. Sprinkle in the flour and cook for 1 minute, stirring constantly. Add the clam juice and bring to a boil, stirring constantly.
- Add the water and potatoes and bring to boil. Simmer for about 20 minutes or until the potatoes are tender. Add the clams and cream and simmer for 2 to 3 minutes. Adjust the seasoning. Garnish with bacon and serve with toasted bread.
New England Clam Chowder