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Clam Chowder New England Style
recipe,
photograph and presentation all created
by www.finedinings.com
Recipe Type: chowder, soup, clams, New England style, shellfish, seafood,
milk, bacon, potato, shrimp
Prep: 20 minbr>
Yield: 4 cups
Ingredients
6.5 ounce can minced clams
8 ounce bottle clam juice
1 cup russet potatoes, peeled, cut into small cubes
1 cup white onions, medium chop
1/2 cup celery, sliced
3 slices bacon
1-1/2 cups whole milk
2 tablespoons butter
1 cup salad shrimp
2 tablespoons fresh Italian parsley, chopped
Salt and pepper, to taste
Snipped fresh chives or parsley sprigs for garnish
Instructions
Drain liquid from the canned clams into a saucepan and combine with the bottled clam
juice, cubed potatoes, onions and celery over medium high heat. Bring to a boil
then reduce heat to medium and cook for 8 minutes.
While potatoes are cooking in the clam liquid, lay bacon slices single layer between two sheets of absorbent paper towels in a
microwave oven; cook on high for approximately 4 minutes or until crisp or to your
preference.
To the potato mixture add the drained minced clams, whole milk, butter,
salad shrimp, fresh parsley, salt and pepper. Crumble or chop the bacon, add to the clam
chowder; increase stove temperature slightly just until ingredients are heated
through, do not boil.
Ladle this delicious New England style clam chowder into soup bowls, garnish with fresh parsley sprigs or chives and serve.
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