Thick And Chunky New England Clam Chowder Recipes

Steps:

• Add bacon to sauce pan and cook on medium low heat until crispy.
• Add onion and cook until translucent.
• Add clam juice from both cans.
• Add potatoes.
• Cook and cover until potatoes are fork tender, about 15-20 minutes.
• Stir occasionally so potatoes won't stick.
• Add clams, soup, cream, milk, and dill weed.
• Stir together.
• Add butter and let melt into the chowder.
• Cook for about 30-45 minutes or until thickened.
• Stir occasionally.

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

Steps:

• Melt butter in large pot.
• Add onion, celery, Bacon bits and garlic. Cook until soft.
• Add clams with juice, Soups, clam juice, potatoes, bay leaf and whipping cream. Stir and cook over medium heat for approximately 5 minutes.
• Season with pepper (salt if needed but the clams and juice make it salty).
• Whisk in potato flakes and keep stirring so it doesn't get lumpy. Cook on low for 15 minutes or until warm.
• Serve with a nice crusty bread and Salad! Enjoy!