Geoduck Clam Chowder Recipes

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NEW ENGLAND CLAM CHOWDER II



New England Clam Chowder II image

Minced clams with potatoes and onion simmered in a broth of clam juice and half-and-half. A great, hearty soup to start a meal off with, or can even be a meal in itself.

Provided by CHIEF2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 4

Number Of Ingredients 10

4 slices bacon
½ cup chopped onion
4 potatoes, peeled and cubed
1 tablespoon all-purpose flour
1 cup bottled clam juice
1 cup half-and-half
2 (6 ounce) cans minced clams
salt and pepper to taste
½ cup heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.
  • In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.
  • Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.
  • Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream, if desired. Allow to heat through, about 5 minutes. Garnish with the parsley and crumbled bacon. (Note: Do not boil if adding cream.)

Nutrition Facts : Calories 525.5 calories, Carbohydrate 47.2 g, Cholesterol 98 mg, Fat 30.8 g, Fiber 5.1 g, Protein 16.3 g, SaturatedFat 15.5 g, Sodium 763 mg, Sugar 2.7 g

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