The History of New England Clam Chowder
Recipe For Clam Chowder
½ lb. bacon, chopped
4 large potatoes, peeled and diced (or Red or White skinned potatoes work well unpeeled)
2 Tbs. butter
1 ½ C. chopped onions
1 C chopped celery (about 3 ribs)
1/2 teaspoon whole thyme (dried, powdered can be used also)
2 6 oz. cans chopped clams
3 cups milk
1 C cream (substitute milk if desired)
1 C. bottled clam juice (water if not available)
Salt and pepper to taste.
2 T flour or cornstarch mixed with 1/2 C water
1. Brown the bacon in a large dutch-oven sized pan. Remove bacon, leaving drippings in pan.
2. Add onions and celery simmering them in drippings to partially cook. Add flour , stir in and cook for 1 minute.
3.Add potatoes, liquid from the 2 cans of clams (reserve clams to be added later, as they toughen with cooking). Clam juice or water, 2 Tbs. Butter, salt and pepper.
4.Stir over medium heat till potatoes are tender.
5. Add milk, clams, and bacon.
6.If you desire a thicker chowder add the extra flour or cornstarch paste to to the chowder when it is done and let it simmer for 1 minute.
7.Serving suggestion .Cut a lid out of a small round loaf of sourdough bread like you do a pumpkin. Hollow out most of the bread. Toast lightly in the oven and serve the soup in the bread bowl
Here is another of my Grandmothers tricks that is quick and makes a great;
For the diced potatoes and chopped onions, substitute:
1 pkg. (32 oz.) frozen cube-style Hash Brown Potatoes
1 Pkg. (12 oz.) frozen chopped onions.
Follow the above directions for Clam Chowder, substituting the frozen ingredients for the fresh ones.