A sprinkle of crumbled bacon is the perfect finishing touch!
Here we’re making our favorite version of the classicsoup recipeto warm you up fast.
In addition to tender clams, each bite is loaded withpotatoes, bacon, and cream.
Credit:Carson Downing
What’s the Difference Between New England and Manhattan Clam Chowder?
New England Clam Chowder recipes are cream-based, while Manhattan chowders often include tomatoes.
There are several variations of each traditional dish.
This creamyseafood chowderis a classic version of the New England variety.
Tips for Making Clam Chowder
Here are some tips for making the ultimate New England clam chowder.
Ingredients
1pt.shucked clamsor2(6 1/2-oz.
Strain clam juice to remove bits of shell.
(Or, drain canned clams, reserving juice.)
If necessary, add enough water to reserved clam juice to equal 1 cup.
Cook Bacon
In a large saucepan cook bacon until crisp.
Remove bacon, reserving 1 tablespoon drippings in pan.
Drain bacon on paper towels; crumble bacon and set aside.
Bring to boiling; reduce heat.
Simmer, covered, about 15 minutes or until potatoes are tender.
With the back of a fork, mash potatoes slightly against the side of the pan.
Finish and Serve
Stir together milk, half-and-half, and flour; add to potato mixture.
Cook and stir until slightly thickened and bubbly.
Return to boiling; reduce heat.
Cook for 1 to 2 minutes more or until heated through.
Sprinkle each serving with crumbled bacon.
2,000 calories a day is used for general nutrition advice.
