New England Clam Chowder

New England Clam Chowdah!

It's Super Bowl Weekend And The Patriots Are Playing!

The Patriots are playing in the Super Bowl again this year! I'll also be making my famous clam chowdah to enjoy game time again this year. So you just have to have a bowl of chowdah while watching the Pats! This is a re-post of the recipe I shared last year.

Note: If you have an aversion to shellfish you can substitute a white fish like cod or haddock for the clams. Or you can go crazy and add fish, scallops, shrimp as well as clams for a super tasty chowder!

Here's my chowdah recipe. This recipe makes a nice thick chowder without using flour or corn starch to thicken it. So these's no pasty taste.

Ingredients:

4-6 Slices bacon – cut in ½” pieces
1 large white onion - diced 1/4"
1 cup water
1 large russet potato – peeled and cubed
1 can Campbell’s potato soup
2 cans baby clams
1 cup sour cream
1 pint half and half
Salt to taste
Pepper to taste
Oyster crackers

Directions:

Dice the bacon and onion

Add the bacon and onions to a large stock pot. I used an 8 quart. Add 1 cup of water and heat on medium heat until the water is evaporated.

Meanwhile peel and dice the potato.

Add the potatoes and clam juice. Don't add the clams yet. There should be enough liquid to cover the potatoes. If not add a little water. Bring to a boil, cover, then reduce the heat and let simmer for 1/2 hour until the potatoes are tender.

When the potatoes are ready, add the clams, sour cream and half and half. Bring to a boil.

Serve it up topped with oyster crackers.

Enjoy the game!

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Enjoy!

Roger