RCI-SP.002.0138.001
New England Clam Chowder II
* Source: San Antonio Express-News, web posted: on 09/11/2007, adapted from Blount Seafood Corp. *
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 2 slices
- yellow onion1 mediumdiced
- rib celery1 largepeeled and diced
- green bell pepper½ unitseeded and diced (optional)
- 1 tbsp
- 4 tsp
- 1 cup
- milk or mixture of milk and half-and-half3 cups
- – 4 boiled red potatoes3 unitcut into 1½-inch dice
- chopped clams1 cupwith juice, either from can or foil pack
- salt1 unitto taste
- of white pepper or cayenne1 pinchor to taste
- of dried thyme1 pinch
Method
1
Dice the bacon into small pieces and cook in a large heavy-bottomed pot over medium heat until crispy, about 5–7 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
2
Add the diced yellow onion, celery, and green bell pepper (if using) to the bacon fat in the pot. Cook over medium heat, stirring occasionally, until the vegetables soften, about 5–7 minutes.
3
Sprinkle the flour over the vegetables and stir constantly to create a roux, cooking for 1–2 minutes until the raw flour taste disappears.
4
Slowly pour in the clam juice while stirring to prevent lumps from forming. Continue stirring until the mixture is smooth.
5
Gradually add the milk (or milk and half-and-half mixture) while stirring constantly to maintain a smooth, lump-free texture.
2 minutes
6
Add the cooked diced red potatoes and chopped clams with their juice to the pot. Stir well to distribute the ingredients evenly.
7
Bring the chowder to a gentle simmer over medium heat, stirring occasionally to prevent sticking on the bottom.
10 minutes
8
Stir in the reserved crispy bacon pieces. Season to taste with salt, white pepper or cayenne, and dried thyme, adjusting as needed.
9
Simmer for another 3–5 minutes until the chowder thickens slightly and flavors meld. Do not allow the mixture to boil vigorously, which can separate the milk.
5 minutes
10
Ladle the chowder into serving bowls and serve hot.