A hearty and creamy New England clam chowder made with tender clams, crispy bacon, potatoes, and a flavorful blend of herbs, served with toasted garlic bread.
Ingredients extracted via AI
1 white onion2 ks celery stalk450 g potato90 g bacon3 plechovky minced clams2 Šálka water2 Šálka chicken broth2 Šálka clam juice3 Šálka low-fat milk3 PL all-purpose flour0.5 butter1 ks bay leafdill saltblack pepperWorcestershire saucethymegarlic bread
Procedure generated via AI
Dice one large white onion and place it in a small bowl.
Chop two celery stalks into small pieces and add them on top of the onion.
Cut one pound (about 450 g) of potatoes into small to medium cubes with the skin on, trimming the edges to match the size of the clam pieces.
Place the diced potatoes in a bowl of cold water to prevent browning.
Cut 3 oz (about 85 g) of bacon into cubes; it’s easier to do this if the bacon is partially frozen.
Heat a heavy-bottomed pot over medium-high heat for about a minute, add the bacon, and cook until crisp.
Strain three cans (6.5 oz each) of minced clams into two cups of water, chicken broth, or clam broth, reserving the clam meat separately.
Add the chopped onion and celery to the bacon fat in the pot and sauté over medium-low heat until the onion becomes translucent and soft, stirring often and scraping the bottom of the pan.
Drain the potatoes and add them to the pot with the onion and celery, stirring for about a minute.
Pour in the clam broth and add one dried bay leaf. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are tender.