BEST NEW ENGLAND CLAM CHOWDER RECIPES

Steps:

• In a large skillet put the onion, carrot, and potatoes. Add the clam juice from the canned clams. And then add enough water just to cover the veggies.
• Let cook over medium heat for about 20 minutes…or until soft.
• While those are cooking add butter to a large soup pot, melt it. Whisk in the flour, then the cream and milk right about the time the veggies are done.
• When the veggies are done add them, the thyme, Old Bay, salt and pepper to the large soup pot. Stir everything. Heat but don’t boil.
• Stir the clams, vinegar, and wine in just at the end. Taste and add more seasoning as needed.
• Serve warm with fresh parsley on top. And bread. Always serve with bread…yum!

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.