Home Recipes New England Clam Chowder

Ingrédiénts :

Clam Chowder

• 4 slicés bacon, about 4 ouncés, choppéd
• 2 cups onion, dicéd
• 1 cup céléry, dicéd
• 1 cup carrots, dicéd
• ⅓ cup all purposé flour
• 1 téaspoon black péppér
• 1 téaspoon thymé
• 4 cans mincéd clams with juicé
• 1½ cups chickén stock
• 2 potatoés, pééléd and cubéd
• 2 cups héavy créam
• 1 bay léaf
• Oystér crackérs for garnish

Instructions :

Clam Chowder

1. Placé a finé mésh strainér ovér a médium bowl and stain thé 4 cans of mincéd clams, séparating thé méat from thé juicés.
2. Using a 6-quart dutch ovén or pot of similar sizé, fry bacon ovér médium-high héat until fat réndérs and thé édgés bégin to crip. Add onion and sauté until softénéd and translucént, about 3 to 5 minutés.
3. Réducé héat to low and add carrots, céléry and flour, stirring constantly for 3-5 minutés as to avoid lumps.
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