HL Café’s New England Clam Chowder
- 1 stick unsalted butter
- 1 lb bacon, medium diced
- 3 cups medium-diced potatoes
- 2 small onions, medium-diced
- 4 celery ribs, medium-diced
- Heaping 1/3 cup all-purpose flour
- 1 1/2 cups clam juice
- 3 cups half & half
- 1 1/2 tsp seafood seasoning
- 3/4 lb canned chopped clams, not drained
We’re famous for clam chowder here in New England and our house-made version is famously good! Chock-full of clams, clam juice, with some chopped bacon to boot, it’s simply perfect fare for cold New England autumns & winters.
Melt butter over medium heat and cook bacon until crispy; using tongs or a slotted spoon, remove bacon and set aside, keeping the fat in the skillet. Add potatoes, onions, and celery to skillet and sauté until onions become slightly translucent. Add flour and stir thoroughly to make a blond roux. Whisk in clam juice, half & half, and seafood seasoning and allow to simmer for about 20 minutes or until potatoes are fork-tender. Add clams and bacon and mix thoroughly before serving.
Posted in: Fall, Soups and Stews, Winter