Taste of the Nation: Clam Chowder Recipe

Taste of the Nation: Clam Chowder Recipe

Try this filling, warming and classic clam chowder recipe any day of the week.

By: Adam Easterling

Welcome cool weather in the kitchen by fixing some delicious New England clam chowder — a thick, creamy broth chock full of clams, potatoes, celery, spices and everything else that makes New England chowder special.

All it takes is a quick grocery trip and about forty-five minutes in the kitchen, and you'll have great New England clam chowder for all! 

4 slices bacon, diced
1 1/2 cups celery, chopped
1 1/2 cups onion, chopped
1 1/2 cups water
4 cups peeled and cubed potatoes
3 cups half-and-half
3 tablespoons butter
2 10-ounce cans minced clams
1 1/2 teaspoons salt
Ground black pepper, to taste 



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  1. Place diced bacon in large stockpot over medium-high heat
  2. Cook until almost crisp
  3. Add onions and celery, cook 5 minutes making sure onion and celery don't burn
  4. Stir in water and potatoes
  5. Season with salt and pepper
  6. Bring to a boil and cook uncovered for 15 minutes or until potatoes are fork tender
  7. Pour in half-and-half and add butter
  8. Remove clams from can and reserve liquid
  9. Stir clams and 1/2 of the clam liquid into the soup
  10. Cook for about 5 minutes, or until heated through (do not allow to boil)
  11. Reduce to thicker consistency, remove heat and cool

Garnish with oyster crackers, parsley, small carrot shavings and enjoy!

For more tastes of the nation, check out our takes on Chicago-style deep dish pizza, Mississippi mud pie brownies and Buffalo wings.

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