New England Clam Chowder

1. 1

   Saute minced onion, celery, and garlic in large pot with 2 tablespoons butter until translucent. Cut bacon into small pieces and cook in frying pan until crispy. Add to large pot with drippings. Sprinkle flour over onion mixture and stir. Add clam juice, chicken broth, and excess juices from canned clams. Cover and simmer until frothy. Uncover and add cream and chopped potatoes. Sprinkle black pepper, parsley, oregano, and crushed red pepper flakes (not a lot of any). Simmer until potatoes are cooked. Stir in remaining butter and clams.

* Per serving · 4 servings · Values may vary.

No additional tips available.