ALAN'S NEW ENGLAND CLAM CHOWDER
The Wednesday Baker
The Wednesday Baker
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Ingredients

  • 3 slices bacon (I used salt pork)
  • 1 medium onion, chopped fine
  • 1 stalk of celery, finely chopped
  • 6 tablespoons of butter
  • 6 tablespoons of flour
  • salt and pepper to taste
  • 3 cans (7 ounce each) of minced clams, drained and keep the juice
  • 1 can (5 ounce) of whole baby clams, drained and keep the juice
  • 1 bottle (8 ounce) of clam juice
  • 3-4 potatoes, medium size peeled or unpeeled and cut into 1/2 inch pieces ( I peeled mine)
  • 1 teaspoon hot sauce (I didn't use this)
  • 1/8 teaspoon ground thyme (I always add to my seafood dishes)
  • 2-2 1/2 cups of half & half

Instructions

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