Monday, July 4, 2011

Homemade New England Clam Chowder

I made homemade clam chowder today! It actually came out really good! Unfortunately it was gone so fast I didn't get a picture. Here's how I made it:

  • 1 1/2 cups chopped onion
  • 1 can of Snow's Clam Juice
  • 4 cups peeled and cubed potatoes
  • Salt & Pepper to taste
  • 3 cups half-and-half
  • 3 tablespoons butter
  • 4 (6.5 ounce) cans minced clams
  • 6 slices bacon, diced (for topping)
  • chopped fresh dill (for topping)

1. Cook onions for 5 minutes in a large stock pot over medium-high heat. Stir in potatoes, Snow's clam juice, and strain the juice from two of the cans of clams. Season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and if desired, the remaining clam liquid into the soup. (The more you add the thinner the chowder will be). Cook for about 5 minutes, or until heated through. Do not allow to boil.

*The recipe is a modified version of one found here.

0 gave me some sugar: