NEW ENGLAND CLAM CHOWDAH
I have several versions of this, but this is the easiest and also my favorite. You could buy clams in the shell and steam them, but this is so much quicker and it really is creamy and delicious.
Provided by Jane Whittaker
Categories Chowders
Time 50m
Number Of Ingredients 14
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
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