Creamy New England Clam Chowder

1. 1

   Cook the bacon and onion in butter on medium heat until bacon has rendered and onions are translucent and soft.

2. 2

   Mix in the minced garlic and heat, do not brown garlic, it will taste bitter if you do.

3. 3

   Whisk in the flour until no longer lumpy and cook a couple of minutes to remove the raw flour taste.

4. 4

   Strain the clams in a fine mesh strainer over a bowl to reserve the liquid.

5. 5

   Slowly add the juice from clams, and the 2 cups clam juice to the flour mixture stirring continuously.

6. 6

   Bring to a boil and whisking until smooth , thickened and creamy.

7. 7

   Make sure you scrape the bottom good so it doesn't scorch.

8. 8

   Add the potatoes, and reduce to a simmer, stirring constantly until temp has come down.

9. 9

   When simmering, cook until potatoes are tender.

10. 10

    When tender, add the clams and heavy cream.

11. 11

    Season with salt and pepper to taste.

12. 12

    Can also sprinkle tip with chives.

13. 13

    It is good and looks pretty if you like.

14. 14

    Also parsley is good.

15. 15

    Serve with oyster crackers, regular crackers or toasted French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.