NEW ENGLAND CLAM CHOWDAH

New England Clam Chowdah image

Provided by Jane Whittaker

Time 50m

Number Of Ingredients 14

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4 slice bacon, fried crisp, and crumbled
19 1/2 oz ( 3- 6.5 oz) chopped clams in can
16 oz clam juice
1/2 c celery, diced
1 medium onion, diced
2 small potatoes, diced
1/2 tsp each salt and pepper, or to taste
1/2 tsp dried thyme
2 tsp dried parsley
3 c whole milk
1 c cream
slurry:
1/2 c cornstarch
1/2 c cold water

Steps:

1. Drain minced clams, save juice.
2. Saute bacon til crisp, drain and crumble.
3. Saute the onions and celery in reserved bacon fat until onion is translucent.
4. Add all the clam juices,diced potatos, and seasonings.
5. Simmer until potatoes are fork tender, not mushy.
6. Mix slurry ingredients and stir in a little at a time, using a spatula works really well here.
7. Continue cooking until mixture thickens, then add in milk, cream and clams.
8. Heat until everything is hot, don't boil.
9. You can garnish with some parsley and even some crispy bacon