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New England Clam Chowder, by definition, is a thick, creamy, soup made with a milk based broth, potatoes and chunks of clams. Taking that basic inspiration, this soup uses the combination of traditional Clam Chowder, extra vegetables and broth-but, without thickening the soup, yielding a flavorful clam dish.
- 6 Slices of Bacon, Cooked and Crumbled (Here’s some awesome spiralizers to use!)
- 2 Tbsp. Reserved Bacon Drippings
- 1 c. Diced Yellow Onions (Here are some great onion choppers for you!)
- 1 c. Diced Celery Heartswith leaves
- 1 c. Diced Carrots
- 2 tsp. Minced Garlic or 2 Cloves of Fresh Garlic, Finely Minced (Here are some great garlic presses for you!)
- 2 c. Diced White Potatoes
- 1 c. Organic Vegetable Broth
- 3 Cans Baby Clams (10 oz each), Drained. Reserve the Clam Juice!
- Clam Juice from Canned Clams (open with can opener)
- 1 1/2 c. Whole Milk
- 1 c. Heavy Cream
- Pepper (Check out our recommended salt and pepper grinder sets!)
- 1-2 Tbsp. Fresh Chopped Parsley (for garnish)
- Malt Vinegar (optional)
Prepare your bacon and set the bacon aside. Begin by heating the bacon drippings in a large, non stick soup pot. Add the onions. celery, and carrots to the drippings and sauté until the onions are translucent. Add the potatoes and toss to coat them in the sautéed vegetable mixture. Cook for 5 minutes on medium meat, stirring frequently to avoid sticking. Add the minced garlic and cook 2 minutes more. Add the vegetable broth and the clam juice. Bring the mixture to a boil and reduce to a simmer, cooking until the vegetables are fork tender. Reduce the heat and add the milk and cream, heating through but not boiling. Season with a desired amount of salt and black pepper. Just before serving, add the clams and heat through-again without bringing the soup to a boil. Take care not to overcook the soup at the end or the clams will become tough.
Garnish with crumbled bacon pieces and the chopped parsley. Serve with Malt Vinegar to sprinkle into each serving bowl if desired.
**If you desire a thicker, more “chowder like” version, add 2 Tbsp. all purpose flour to the sautéed potato and onion mixture and blend it into the mixture prior to adding the broth and clam juice. Then slowly add the broth and clam juice while stirring to thicken. You may also choose to reduce the vegetable broth to ½ cup.
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