New England Clam Chowder


To be honest I feel like I haven’t perfected this recipe yet. This is only the second time I have made this soup but I thought it was worth posting anyways. I will say that it was sooo much better the next day though. I halved the recipe below.


New England Clam Chowder

Serves 6

1 hour


2 slices bacon, cut in small pieces

4 red potatoes, cubed

2 cans minced clams

3 stalks of celery, diced

2 carrots, diced

½ onion, diced

2 Tbs. butter

2 Tbs. flour

½ cup heavy cream

2 Tbs. red wine vinegar


Boil water and add potatoes along with salt. Boil until fork tender about 20 minutes. Cook bacon until crisp and get rid of some of the grease in pot, about 5 minutes. Cook celery, onion, and carrot in bacon grease for about 2 minutes. Add butter and flour and make roux. Add juice from clams and potatoes with water. Cook till boiling 3 minutes. Add cream and clams turn off heat. Finally add red wine vinegar. Serve with croutons.


Inspired by The Comfort of Cooking



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s