New England Clam Chowder
The perfect flavor balance between clam and corn that will have you reaching for thirds!
- 2 Cans minced clams juices reserved, clams rinsed
- 2 8 oz Bottles clam juice
- 2 cups Heavy cream
- 1/2 Onion
- 2 TBS Flour
- 1 can of Corn drained!
- 2 Medium size red potatoes
- 1 tsp Worchestershire sauce
- 1/4 Thyme
- 2 Dashes of paprika
- Salt and pepper to taste.
- 1 TBS Butter
- 6 slices Bacon optional
In a large pot over medium heat, melt butter and add onions. Cook until soft and add flour.
Coat onions with flour and cook for an additional 30 seconds.
Add the clam juice and reserved clam juice, stirring until the flour is smooth.
Add 2 cups of heavy cream.
Add diced potatoes and all other ingredients except for the corn.
Bring to a simmer and cook until potatoes are soft, adding the corn at the end.
Top with bacon. (optional)
I like to cook my bacon in the oven at 400. Place on cookie sheet with foil and flip halfway though. It also makes for easy clean up! When adding salt start with 1/2 tsp and taste from there.