Creamy New England Clam Chowder with Bacon
Creamy New England Clam Chowder with Bacon recipe
Yield
6 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices | bacon |
|
| ¾ | teaspoon | salt |
|
| 2 | scallions, spring or green onions |
|
|
| ½ | teaspoon | white pepper |
|
| 4 | medium |
potatoes
peeled |
|
| 1 | cup | heavy whipping cream |
|
| 3 | tablespoons | all-purpose flour |
|
|
parsley leaves
chopped |
*
|
||
| 2 | cups | milk |
|
| basil |
*
|
||
| 13 | ounces |
clams
minced, with liquid |
|
Trans-fat Free, Good source of fiber
Directions
Use a large, heavy saucepan.
Sauté bacon until crisp.
Add the green onions and potatoes.
Sauté for a few minutes.
Sprinkle with flour. Add milk and stir to blend.
Bring to a boil. Simmer, stirring, until potatoes are tender.
Add salt and pepper.
Add the clams with their liquid.
Add the whipping cream.
Heat the soup, stirring, just until simmering.
Do not boil or clams will toughen.
Sprinkle with parsley and basil leaves.
Serve at once.
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