New England Clam Chowder
Ingredients
6 slices bacon
2 cups new red potatoes, cut into small cubes
1 cup carrots, peeled and cut into small cubes
1 cup white onion, chopped
8 ounces canned clams, undrained
2 tablespoons flour
2 tablespoons butter, melted
3 cups whole milk
1 cup half and half cream
2 teaspoons freshly ground black pepper
1 teaspoon salt
Directions
Cook the bacon in a large stockpot until brown and crisp. Remove, crumble and set aside. Add the potatoes, carrots and onions to the stockpot, along with 2 cups of water. Heat to a gentle boil and cook for 15 minutes, or until the vegetables are soft. Add the clams and continue cooking. In a small bowl, make a paste of the flour and butter. Slowly blend the flour and butter paste into the hot soup until the soup is thickened and smooth. Add the milk and blend again. Add the cream and cook over medium-low heat for 3 minutes. Do not allow the soup to boil. Season with salt and pepper to taste and serve.
Serves 6.
