New England Clam Chowder3 8-ounce bottles clam juice  1 pound russet potatoes, peeled, cut into 1/2-inch pieces  2 tablespoons (1/4 stick) butter  3 slices bacon, finely chopped  2 cups chopped onions  2 celery Stalks 2 garlic cloves, chopped  1 bay leaf  1/4 cup all purpose flour  6 6 1/2-ounce cans chopped clams, drained, juices reserved  1 1/4 cups half and half  1 teaspoon hot pepper sauce Bring bottled clam juice and potatoes to boil over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender. Melt butter in a different large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until that shit is soft, about 6 minutes. Stir in flour and cook but don’t let it brown. Mix in that clam juice, kid. Add that potato stuff in that other pot, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season with salt and pepper. I have fond memories of clam chowder from SF but this right herr is on a different level. I know things you make yourself are generally better but this is some other level type chowder. Go get you some canned clams and clam juice at the 99cents store (so much cheaper) and make this. A quick warning though, you can never go back to that restaurant stuff, it would be criminal.
New England Clam Chowder
  • 3 8-ounce bottles clam juice 
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces 
  • 2 tablespoons (1/4 stick) butter 
  • 3 slices bacon, finely chopped 
  • 2 cups chopped onions 
  • 2 celery Stalks
  • 2 garlic cloves, chopped 
  • 1 bay leaf 
  • 1/4 cup all purpose flour 
  • 6 6 1/2-ounce cans chopped clams, drained, juices reserved 
  • 1 1/4 cups half and half 
  • 1 teaspoon hot pepper sauce

Bring bottled clam juice and potatoes to boil over high heat. Reduce heat to medium-low; cover and simmer until potatoes are tender.

Melt butter in a different large pot over medium heat. Add bacon and cook until bacon begins to brown, about 8 minutes. Add onions, celery, garlic and bay leaf and sauté until that shit is soft, about 6 minutes. Stir in flour and cook but don’t let it brown. Mix in that clam juice, kid. Add that potato stuff in that other pot, clams, half and half and hot pepper sauce. Simmer chowder 5 minutes to blend flavors, stirring frequently. Season with salt and pepper.

I have fond memories of clam chowder from SF but this right herr is on a different level. I know things you make yourself are generally better but this is some other level type chowder. Go get you some canned clams and clam juice at the 99cents store (so much cheaper) and make this. A quick warning though, you can never go back to that restaurant stuff, it would be criminal.

3 months ago
  1. okshappyhour posted this