NEW ENGLAND CLAM CAKES RECIPE RECIPES

Steps:

• In a heavy stockpot or Dutch oven, melt the butter and then add the onion and cook, stirring occasionally, until the onion is translucent about 5-7 minutes.
• Meanwhile, drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
• Once the onions are cooked, add the flour and cook over low heat for 2-3 minutes, to form the roux. The roux should remain golden and not be browned.
• Now, whisk in the clam juice, bring to a boil, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice (or water) to adjust the consistency.
• Add the potatoes and simmer until tender, about 10-15 minutes.
• When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes. Remove from heat before boiling so the milk doesn't separate.
• Season to taste with salt and pepper. Garnish with Oyster Crackers and freshly chopped parsley.
• Serving Suggestions: Serve with our New England Clam Cakes.

Steps:

• Prepare onion, celery and garlic. Heat olive oil in a large skillet. Add vegetables, cooking over medium heat until onion is translucent. Add garlic and, thyme and optional red pepper flakes, cooking for an additional 1-2 minutes or until fragrant. Transfer to the bowl of a 6 quart slow cooker. 
• Peel and chop potatoes into small bite sized pieces. Add to the slow cooker along with clams, juice and seasonings. Stir to combine. Cover and begin cooking on high for 5 hours or low for 10. 
• Meanwhile, cook bacon in a large skillet over medium heat. Remove 1/2 Tb bacon grease, transfering to the slow cooker, if desired. Chop bacon, reserving a small portion for topping chowder later. Toss remaining larger portion of chopped bacon to the slow cooker. Return lid and continue to cook. 
• When 30 minutes remain in the cook time, add flour to half & half, whisking well until smooth. Add to the slow cooker, stirring wel lto combine. Replace lid and continue to cook until thickened. 
• Divide among bowls serving warm and sprinkling with bacon.