New England Clam Chowder

Today is definitely a clam chowder type day.  I need something that is warm and filling.  I’m making enough to eat on the rest of the week.  I prefer the New England Chowder with no tomato.  Traditional recipes call for salt pork, but I use bacon.

2 slices of bacon

4 tablespoons butter

1 tsp. onion powder

3 tablespoons flour

Clam juice from can plus water enough to cover the potatoes

1 cup half and half

2 cup milk

2 bay leaves

1 pound of Idaho potatoes (I like to buy the Southern frozen hash browns to save time)

Salt and pepper to taste

If you are not using store bought frozen diced potatoes, peel and cut up your potatoes in ½ pieces.  Set aside.

Chop up your bacon and fry in a large pot.  Take the bacon out of your pot and add butter.  Heat 2 tbs. butter over medium heat. Stir in the flour to make a roux. Add the juice from 2 cans of baby clams and water just enough to cover the potatoes.   Reserve clams.  Add the bay leaves, onion powder and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), until the potatoes are nice and tender. Add clams and season to taste with salt and pepper.  Add your half and half, milk and a 2 tbs. of butter.  Heat the chowder until warm. Take out your bay leaves and serve. 

 A warm bowl of chowder will definitely make me happy today.  Be happy and may God bless you and yours.