Easy and Delicious New England Clam Chowder


"This delectable clam chowder is worthy of any great seafood restaurant. It comes together quickly for a great midweek meal too! Serve with a nice crusty bread and a salad."
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Original recipe yields 6 servings

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  1. In a large saucepan, fry bacon over medium-high heat until crispy. Remove bacon but do not drain grease.
  2. Reduce heat to medium and saute onions, celery, and carrots in bacon grease until onions are about clear, about 5 minutes.
  3. Stir in the flour until well combined.
  4. Add juice from clams (reserving clams), clam juice, stock, half-and-half, bay leaves and potatoes, stir to combine.
  5. Bring to a simmer stirring constantly (mixture will thicken).
  6. Reduce heat to medium-low and cook 20-30 minutes or until potatoes are tender, stirring often to avoid scalding.
  7. Add clams and salt and pepper, cook just until clams are firm, about 2-3 minutes.


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