October 19, 2009

New England Clam Chowder

My mother-in-law makes this delicious soup which is just as great as the soups on the wharf.

1/4 lb. bacon
1 1/2 c. water
4 c. potatoes, peeled and diced
1 onion
2 stalks celery, sliced
2 cans minced clams
2 c. milk
1 c. light cream
3 tbsp. flour
1 1/2 tsp. salt

Fry the bacon in a soup pot. Remove the bacon and crumble but leave the drippings. Add the potatoes, water, onion, juice from one can of clams (or both if you want) and the celery. Boil together until the potatoes are tender, about 15-20 minutes. Combine the milk, cream and salt in a small bowl. Add the flour and mix until smooth. Add to the potato mixture and heat to a boil, stirring occasionally. Add the clams and crumbled bacon. Cook until desired consistency.

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