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Following is a very base recipe for good old fashioned clam chowder… You can Dr.It Up! any way you like, but this is a great start!

See the post on this!

New England Style Clam Chowder

Four slices of bacon
Two small onions chopped
One cup of celery and celery leaves chopped
One Tablespoon of flour
Four cups of fish broth or clam juice
Four medium potatoes, finely diced
Two teaspoons of dry parsley
Two cups of whole milk
Two cups of whipping cream
Four, six and a half ounce cans of chopped clams, with juice

Fry bacon until crisp, not dry and burnt… just done. Set aside, and in bacon fat place the onions, celery and parsley, stirring until translucent. In the meantime, warm the fish broth or clam juice in a pot, just short of boiling. Stir in flour onto the onion mixture and mix quickly by stirring, for one minute. Pour in warmed fish broth or clam juice and continue stirring until slightly thickened. Place in the potatoes and bring mixture to a boil. Turn the heat down and continue to simmer for 30 minutes or until potatoes are tender. Stir in clams, milk and cream, take the pot off the stovetop and mix until incorporated. When ready to serve heat up and crumble bacon onto the soup.

I like it just like this, or with a little dill thrown in. Not much more.

What about you? Do you have a favorite Clam Chowder recipe?

Tell me about it!