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New England Clam Chowder

2 slices of bacon
1 onion, chopped
1 cup of celery and leaves, chopped
1/2 tablespoon of flour
2 cups of fish stock
2 medium potatoes, diced
1 teaspoon of my dry rub seasoning
1 cup of milk
1 cup of whipping cream
2 six-and-a-half-ounce cans of chopped clams

Fry bacon in a large saucepan. When it's crisp, take out the bacon. Put the onion and celery into the bacon crease and saute til it's translucent. Stir in the flour, then pour in the fish stock and stir til it's thickened. Dump in the potatoes and seafood seasoning, bring to a boil, cover, turn down the heat and simmer for 20 minutes. Add the milk, cream, clams, and clam liquid, then take it off the fire til you're ready to serve it. When it's time to eat, heat through, ladle into big bowls, and crumble the bacon on top.

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