New England Clam Chowder Soup

New England Clam Chowder Soup Recipe

This delicious recipe for New England Clam Chowder Soup features succulent clams, hearty potatoes, onion and bacon for garnish. This classic soup is hearty and delicious. The recipe is said to have originated along the East Coast. Now, of course, it's a favorite around the globe. Enjoy!

Ingredients:
3 slices bacon, chopped
1 large onion, chopped (1 cup)
4 medium-size potatoes, pared and diced (about 3 cups)
3 cups water
Dash of salt
1/4 teaspoon pepper
2 cans (10 1/2 ounces each) minced clams
1 bottle (8 ounces) clam juice
1 envelope non-fat dry milk (for 1 quart)
3 tablespoons flour
2 tablespoons minced flour

1. Cook bacon until crisp in a large, heavy frying pan. Remove bacon from the frying pan with a slotted spoon, drain on paper toweling, reserve. Add chopped onion to bacon drippings in frying pan, saute until the onions are soft.
2. Add potatoes, 2 cups of the water, dash of salt and pepper. Cover. Simmer the potatoe mixture for about 15 minutes or until the potatoes are tender. Remove from the heat.
3. Drain the liquid from the clams into a 4-cup measure; reserve the clams. Add bottled clam joice and remaining 1 cup of water.
4. Combine the envelope of dry milk with the flour into a small bowl; stir briskly into clam liquids in the cup. Add clam liquids to potatoe mixture in the frying pan. Cook, stirring constantly, over medium heat, until the chowder thickens and bubbles for 1 minutes.
5. Now, add the clams and heat just until piping hot. Ladle the chowder into soup bowls. Sprinkle with parsley and reserved bacon for garnish. Serve with pilot crackers.

Makes 6 to 8 servings.

Treasured Recipes for Cooks is delighted to share this wonderful recipe for New England Clam Chowder soup with you.