Wednesday, April 25, 2012

thick and creamy new england clam chowder









I happen to live with one of the biggest clam chowder fans I have ever known.  The last time we went to the coast my husband wanted to stop and grab a bowl every time we saw a sign for it.  I've tried a few recipes and finally settled on this recipe as being my very favorite.  My husband was the only huge fan until this recipe came along.  It's soooo good.  This soup went mighty fast last night with crusty rolls on the side.  Don't let the cream of celery scare you.  It doesn't over power because of the delicious bacon, clam juice and clams.   Hall of Fame.

thick and creamy new england clam chowder (adapted from food.com)
1/2 package bacon, cut into small pieces
1 medium onion, chopped
1/2 huge can (51 ounces) of clams from Costco with juice reserved (Sea Watch brand)
6-7 potatoes, cubed
2 (10 1/2 ounce) cans cream of celery soup
1 cup heavy cream

Add bacon to soup pot and cook on medium until crispy.  Add onion and cook until translucent.  Add clam juice.  Add potatoes.  Cook and cover until potatoes are fork tender, about 15-20 minutes.  Stir occasionally so the potatoes don't stick.  Add clams, soup and cream.  Cook for about 30-45 minutes or until thickened.  Stir occasionally.

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