Brought To You By 318Central.com and Chef Dief

There are many different chowders, the difference between a clam chowder and New England Clam Chowder is the New England Clam Chowder includes cream. This is one of my favorites on a good cold day, covered in bacon crumbs and oyster crackers.

4 center cut slices of bacon
One large onion
One garlic clove, minced
3 boiling potatoes, peeled and cubed
One cup chicken broth
1/2 teaspoon white pepper
Half teaspoon thyme
1/3 cup all purpose flour
2 cups half-and-half
Two cans (5 ounces each) clams, chopped and rinsed

In a Dutch oven, cook bacon over medium heat. When the bacon is browned, remove and set aside. Sauté the celery and onion in the drippings until cooked. Add garlic and cook another minute. Stir in the chopped potatoes, chicken broth, clam juice, 1 1/2 cups half-and-half (save 1/2 cup for later), pepper, and thyme. Bring to a boil, reduce heat, simmer uncovered, until the potatoes are cooked, about 20 minutes.

Add the remaining half cup of half-and-half to the clams, add to mixture, do not boil. In a bowl sprinkle bacon crumbs and cover with oyster crackers and enjoy.

Bon Appètit,

Chef Dief


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