New England Clam Chowder
However you feel about sports teams from New England, you can’t deny New Englanders make some of the best seafood on the planet. Since one doesn’t get to regularly enjoy New England clam chowder at the source — such a dreamy cup of chowder — this recipe is the closest most of us can get to enjoying the classic, creamy, and delectable New England clam chowder at home.
Bacon optional (is it ever, really?), but its smokiness will perfectly complement our clams.
- 2 cans (10 oz) whole Baby Clams, drained (reserve liquid) and minced
- 1 tablespoon vegetable oil
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 2 tablespoons margarine
- 1/4 cup flour
- 3 cups milk
- 3 medium potatoes, boiled and cut into 1/2 inch cubes
- 6 slices bacon, fried and crumbled
In skillet, heat oil and saute onion and celery until tender; set aside.
In medium stockpot, melt margarine and add flour; stir until smooth. Add milk and reserved clam juice; stir until slightly thickened.
Add cooked celery and onion, potatoes, minced clams, and bacon. Stir over low heat until well combined. Do not boil.