Mom’s version of New England clam chowder – thus there are some missing details– like measurements.
Ingredients
1 clove garlic, smashed
1 medium onion, diced
2 potatoes, cut in 1 inch cubes
1 stalk of celery, diced
butter
3 cans clams, diced and strained through paper towel if it looks sandy
3 bottles clam juice
thyme
white pepper
some fresh Italian parsley, not more than 1/2 teaspoon
2 slices bacon (optional but nice)
flour for roux
1/4 cup to 1/2 cup milk or milk and cream.
- Fry bacon, drain and crumble.
- Sweat onion, celery, garlic in bacon grease and a little butter until onion is soft.
- Add potatoes and clam broth, simmer while you make a roux.
- To make roux, melt butter over medium heat.
Add flour a teaspoon at a time browning. - Add the roux and the clams to the vegetables and cook for a 10 minutes.
- Add thyme, parsley, salt and white pepper.
