anyone have a good New England clam chowder recipe?……..SubGirl?
River City Clam Chowder from Portland’s Palate cookbook
8 Slices pepper bacon, diced
½ Cup butter (1cube)
½ Large onion
1 Cup celery (2 large stalks), chopped
½ cup all-purpose flour
4 (6-ounce) cans chopped clams or 2 cups fresh clams, shucked
3 Large potatoes, peeled and cubed
3 Cups milk
½ Cup half and half
* Salt and white pepper to taste.
Cook bacon until browned in a large stockpot over medium-high heat.
Drain grease,
Add utter, onions, and celery to stockpot and cook over medium heat until softened and onions are translucent.
Add flour and cook 3 minutes, stirring constantly.
Drain clams and reserve the liquid in a 1-pint measuring cup. Add enough water to clam liquid to equal 2 cups.
Add this liquid slowly to mixture in stockpot, stirring constantly. Add potatoes and bring mixture to boil.
Reduce heat and simmer about 20 minutes, or until potatoes are tender.
Add clams, milk and half and half.
Heat until thickened, being careful not to boil.
Add salt and pepper and serve.
