New England Clam Chowder Recipe

Name: Roanoke Restaurants NEW ENGLAND CLAM CHOWDER Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 slices Bacon; 2 tablespoons Butter; 1 cup Onion; 1 cup Celery; 2 cloves Garlic; 1 third cup Flour; 3 cups Chicken broth; 2 cups Potatoes; 2 cups Clams (canned, drained); 1 cup Heavy cream; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 tablespoons Chives (for garnish)

Inspired by Roanoke Restaurant

Time45m

Serves4

bacon, house cheddar biscuit, chives

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Ingredients

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Chowder Ingredients

4 slices Bacon

2 tablespoons Butter

1 cup Onion

1 cup Celery

2 cloves Garlic

1 third cup Flour

3 cups Chicken broth

2 cups Potatoes

2 cups Clams (canned, drained)

1 cup Heavy cream

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 tablespoons Chives (for garnish)

Method

Chowder Preparation

Cook the Bacon

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain. Leave the bacon fat in the pot.

Sauté Vegetables

Add the butter to the pot with the bacon fat. Once melted, add the chopped onion and celery. Sauté for about 5 minutes until the onion is translucent. Add minced garlic and sauté for another minute.

Make the Roux

Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes to eliminate the raw flour taste.

Add Chicken Broth

Gradually pour in the chicken broth while stirring to prevent lumps. Bring to a simmer.

Add Potatoes

Add the diced potatoes to the pot. Cook for 10-15 minutes until the potatoes are tender.

Incorporate Clams and Cream

Stir in the drained clams and heavy cream. Cook for an additional 5 minutes until heated through.

Season and Serve

Season with salt and black pepper to taste. Serve hot, garnished with crumbled bacon and chopped chives.