England Clam Chowder

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England Clam Chowder


3 tablespoons Butter
1/2 pound Bacon, sliced into 1/2-inch chunks
1/2 Medium Onion, finely diced
2 Large Russet Baking Potatoes, peeled and diced into 1-inch cubes
3 to 4 tablespoons flour
1 quart Whole Milk
Spices to Taste: “Old Bay” Brand Seasoning, Dry Thyme Leaves, Dry Dill Weed, Salt and Pepper
3 6.5 ounce cans Minced Clams with Juice, strained (set the Clam Juice aside for later)
8 to 12 ounces Frozen Corn (optional)
Oyster Crackers (optional)


Remove the bacon from the packaging and while the pieces are still stuck together, cut them into 1/2 inch chunks, then peel the pieces apart. (This is easiest if the bacon is really cold; you can even place it in the freezer for 15 minutes before slicing it!) It’s best to use plain old bacon – hickory or maple flavored bacon will throw off the flavor of the soup. (Note: We will use the bacon as a garnish at the end of the recipe – if you prefer not to use it as a garnish, you can skip the step of cutting it up and just separate the slices and continue to the next step).


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