How toDIY amycaseycooks- New England clam chowder
11 steps
What you’ll need
4 slices, chopped
Bacon
6 tablespoons
Flour
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2 (8 ounce) bottles
Clam Juice
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1 medium, peeled & diced
Russet potato
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1 tablespoon
Fresh thyme
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Measuring Cups
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8 inch Chef’s knife
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2 tablespoons
Butter
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3 cloves chopped
Garlic
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1 teaspoon
Old Bay Seasoning
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1/2 teaspoon
Pepper
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Oyster Crackers
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Measuring Spoons
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Peeler
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1 cup chopped
Onion
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1 cup
Whole milk
1 teaspoon
Kosher salt
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1 pound
Fresh Clam Meat
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1
Stock Pot - 5 quart
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Cutting boards
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Add 4 chopped slices of bacon to a pot over medium heat.
1
Cook until crisp and remove from pot. Leave bacon fat in the pot.
2
Add 2 tablespoons butter, 1 cup chopped onion and 3 garlic cloves. Sauté for 5 minutes.
3
Add 6 tablespoons of flour. Stir and cook for 1 minute.
4
Stir in 1 cup whole milk. Cook for 1 to 2 minutes or until thickened.
5
Stir in 2 (8 ounce) bottles of clam juice and the reserved clam juice.
6
Add 1 teaspoon Old Bay seasoning, 1 teaspoon kosher salt and 1/2 teaspoon fresh ground pepper.
7
Bring to a boil and add 2 cups diced potatoes. Turn to low and simmer for 12 to 15 minutes.
8
Add 1 pound of chopped fresh clams, the cooked bacon and 1 tablespoon fresh thyme.
9
Heat for 2 to 3 minutes then serve.
10
Top with oyster crackers. Get the full recipe under the Recipes tab on amycaseycooks.com
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