New England Clam Chowder #SundaySupper
 
 
Author:
Ingredients
  • 3 cups clam juice
  • 1 cup fish or chicken stock
  • 3 medium potatoes, peeled and diced (about 3 cups)
  • ½ cup diced celery
  • ½ cup diced onion
  • 2 tablespoons olive oil
  • 3 cans chopped clams with juice
  • 2 cups half and half or (light version use 2 percent milk)
  • 1 cup potato flakes, divided
  • 4 strips cooked bacon, chopped
  • Salt and pepper
  • Parsley for garnish
Instructions
  1. Sauté celery and onions in oil over medium heat until soft but not mushy. Set aside.
  2. Cook potatoes in clam juice and stock over medium heat until cooked about half way through. At that point, add the celery, onions and clams with juice.
  3. Continue cooking until potatoes are soft not mushy. Remove from heat and add half and half and bacon.
  4. Add ½ cup of potato flakes and gradually add remaining flakes until you reach desired consistency. Salt and pepper to taste.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/new-england-clam-chowder-sundaysupper/