NEW ENGLAND CLAM CHOWDER



A popular soup, this one is delicious. Makes 6 servings

2-3 Slices bacon, finely cut 2-3
1/2 cup Chopped onions 125 mL
2 (8 oz) cans Clams, reserve liquid 2 (250 mL) cans
2 Peeled and diced potatoes 2
1 cup Water (with clam juice) 250 mL
2 tbsp Butter 25 mL
2 tbsp Flour 25 mL
Salt and pepper to taste
1-1/2 cups Light Cream 375 mL
1-1/2 cups Milk 375 mL
Fresh chopped parsley or scallions for garnish


Drain clams, save liquid, and chop.

In large heavy saucepan, Saute bacon until golden. Add onions, water with clam juice and diced potatoes. Simmer gently until potatoes are tender.

Make a roux in another saucepan with butter and flour. Slowly add milk and cook, stirring constantly until thickened. Stir in clams and season to taste.

Slowly add cream sauce to veggie mixture and heat thoroughly. Correct seasoning. Ladle into soup bowls and garnish with chopped parsley.

Note: DO NOT BOIL. If you boil chowders, they will curdle and all protein (fish, etc) will become tough and rubbery. They also burn easily, so when reheating, stir constantly.


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