New England Clam Chowder

Clam Chowder

Ingredients:

  • 1/2 package of bacon (1/2 lb)
  • 1 medium onion
  • 4 medium carrots
  • 6 stalks celery
  • 5 medium potatoes
  • 1 tbsp. rice flour blend
  • 1/2 c dry white wine
  • 1 litre carton of chicken broth
  • 1/2 c half and half cream
  • 2 tsp. fresh thyme
  • fresh ground black pepper

Method:

1.  Dice the onion and set aside.  Dice the carrots, celery and potatoes into  bite size cubes and set aside.

2.  Chop bacon into small pieces and brown in a large non-stick skillet on medium high heat.  Drain fat then add onions to the pan and sauté with the bacon for about 2 more minutes.  Stir in the rice flour blend and the thyme and cook for a minute longer.

3.  Add the white wine and simmer for about 2 minutes then transfer the mixture to a 6 quart soup pot. Add the chicken broth and remaining vegetables.  Bring to a boil, then turn down the heat and let simmer for about 20 minutes or until the vegetables are cooked to desired firmness.

4.  Drain the clams reserving 1/2 cup of the liquid.  Add the clams and the reserved clam juice to the pot and bring to a simmer.  Stir in the 1/2 and 1/2 cream and black pepper.

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