New England Clam Chowder

We never come back empty handed from Maine.  In fact at times the car is stuffed so full it is questionable if all of the doors will shut completely.  

Hold your breath and slam the door shut.  This weekend it wasn't quite as bad.  We did acquire a few of my childhood relics.  I have a box of old school CDs and lots of pictures.

On the food front we got a mini cooler, something we have lacked for a while.  We filled it for the car ride home.

Pizza and brownies.

Not bad for a car ride snack feast. 

We also managed to bring back a container of my dad's chowder.  He makes the best chowder.  The recipe makes quite a hearty batch and they typically freeze smaller portions for a later use.  In order to help them out we more than willingly offered to take some off of their hands.

New England Clam Chowder

by Emily Morris

Prep Time: 15 minutes

Cook Time: 15 minutes

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Ingredients (serves 6)

• 3 slices of bacon
• 1 large onion, coarsely chopped
• 3 large russet potatoes, peeled and dried
• 1 C bottle clam juice
• 2 7 oz canned minced clams
• 2 C milk
• 2 C half and half
• 1 Tbsp flour
• 1 Tbsp butter
• 1 tsp salt
• pepper, to taste
• chopped fresh parsley
• oyster crackers

Instructions

Place a small frying pan on medium heat and let it get hot. Add bacon and cook until crisp. Remove slices to cool and break into small pieces.

Put 1 Tbsp of bacon fat into a large stockpot and heat pan on medium heat. Add the chopped onion and saute, stirring often till soft. Add the potatoes, bacon pieces, clam juice, and 1 C of water and bring to a boil. Cover and reduce heat to a simmer for 10 minutes.

Increase heat to medium and add the clams and juice. Add milk and half and half and bring to a boil. Immediately reduce heat and simmer for 5 minutes.

In a small bowl mix together butter and flour until completely combined. Add to soup mix and stir until chowder becomes thick. Add salt and pepper to taste. Let the chowder come to a boil one more time, then remove it from the heat. Serve hot and topped with parsley and oyster crackers.

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