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New England Clam Chowder II
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your chowder with the umami-rich addition of bottled clam juice, enhancing the classic flavors of potatoes, bacon, and onions.
Ingredients:
  • 4 slices bacon
  • 0.5 cup chopped onion
  • 4 potatoes, peeled and cubed
  • 1 tablespoon all-purpose flour
  • 1 cup bottled clam juice
  • 1 cup half-and-half
  • 2 (6 ounce) cans minced clams
  • salt and pepper to taste
  • 0.5 cup heavy cream
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Fry the bacon in a large saucepan over medium-high heat until crisp, approximately 10 minutes. Transfer the crispy bacon to a paper towel to drain, then crumble it and set aside while keeping the flavorful bacon fat in the pan.
  • In the flavorful bacon fat, cook the onion and potatoes for 3 to 5 minutes. Then, sprinkle with flour and stir thoroughly to coat.
  • Add the clam juice to the pot and bring it to a lively boil. Lower the heat and gently simmer for approximately 15 minutes, or until the potatoes are soft and tender.
  • Combine half-and-half and minced clams, then season with salt and pepper. Optionally, stir in heavy cream. Heat for about 5 minutes without boiling. Top with parsley and crumbled bacon to serve.

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