NEW ENGLAND CLAM CHOWDER, DAD'S STYLE

New England clam chowder, dad's style image

Provided by sherry monfils

Categories Seafood

Time 50m

Number Of Ingredients 10

36 littleneck clams
1 Tbsp canola oil
4 strips bacon, sliced
1 onion, finely chopped
2 baking potatoes, cubed
2 Tbsp flour
2-1/2 c milk
salt and white pepper to taste
1/2 c heavy cream
2 Tbsp chopped fresh parsley

Steps:

1. Place clams and 1/4 cup water in lg pot. Cover, cook on high until clams open. Transfer clams to a bowl. Strain the liquid to remove grit. Add enough water to clam liquid to measure 2 cups.
2. Remove clams from shells and coarsely chop. Heat oil in lg heavy pot over medium heat. Add bacon and cook until crisp. Drain on paper towels. Add onion and potatoes to pot. Cook 5 mins.
3. Stir in flour, cook 2 mins, stirring. Stir in clam juice and milk. Season w/ salt and white pepper. Cover, reduce heat and simmer 20 mins. Stirring occasionally, until potatoes are tender. Stir in heavy cream and clams. Heat through. Sprinkle w/ bacon and parsley.