Today I am going to show you my version of New England Clam Chowder. I love clam chowder especially when it’s cold and raining outside. This soup is thick and creamy and one of my “go to” soups I like making because you get so much flavor in such a small amount of time it takes to make this dish. This dish is so comforting especially during the cold days. For those abstaining from meat during the Lent season, this dish will be perfect for you and your family, just omit the bacon! I hope you give this recipe a try. I guarantee your family and friends will love it.

Please tag me on social media if you do recreate my dish. I love hearing from you guys and I appreciate your guys support!

Follow me on Instagram: Ivysfood

Recipe:

Serves 2-4

Ingredients:

• 2-3 slices of bacon
• 1/4 cup Small onion diced.
• 2 cloves of garlic minced
• 1/4 cup stalk of celery diced
• 1/4 cup small carrot diced
• 2 tbs unsalted butter
• 2 tbs AP flour
• 1 small russet potato peeled and cubed
• 1 8 oz bottle of clam juice
• ½ tsp fresh thyme
• salt and pepper
• 1 cup heavy whipping cream
• 1 6.5 oz can chopped baby clam – reserve the juice
• 1 10 oz can whole clam -reserve the juice

*Garnish ideas: Bacon, Parsley and Tabasco sauce for spice

*Note: I recommend using Snow’s Ocean or Chicken by the Sea Brand for your clams and clam juice.

Steps:

1. In a pot, fry your bacon until nice and cripsy. Set aside.

2. Save about 2 tbs of bacon fat and saute your onions and garlic until fragrant.

3. Add celery and carrots and cook for about 2 minutes before adding the butter.

4. Once the butter melts, add flour and cook for another 3 minutes.

5. Drain your clams from the clam juice but save the juice!

6. Add your potatoes, clam juice from the canned clams and bottle of clam juice. Add enough clam juice to cover the potatoes.

7. Add your thyme and lightly season.

8. Bring to boil and reduce to simmer until potatoes are 85% cooked through. It will continue cooking when we add the cream.

9. Add cream, bring to boil and simmer until thicken. You can make cornstarch slurry if you want your chowder thicker. Just mix 1 part cornstarch to 2 parts cold water and add it to the pot.

10. Once thicken, turn off the heat, add your clams and ½ of your bacon. Add salt and pepper if needed.

11. Serve in a bowl and garnish with the extra bacon.

12. Enjoy and please tag me on social media if you recreate this dish. I would love to see and hear how yours turns out and it helps spread the word about my recipes.