New England Clam-Potato-Bacon Chowder
 
Prep time
Cook time
Total time
 
A delicious, hearty soup that is very quick and very easy to make! One of Mr. Farmer's favorites!
Author:
Recipe type: Lunch, Dinner
Cuisine: American, European
Serves: 6 servings
Ingredients
  • 1 lb. bacon, cut in 1 " pieces
  • ¼ C onion, chopped
  • 3 large potatoes, baked and chopped
  • 1 T lemon juice
  • 2- 6 oz cans of minced clams, or 8 oz of fresh clams
  • ⅓ C flour
  • 2 C 2% milk (or milk of choice) I use 1%
  • 1½ C chicken broth
  • ⅛ t cracked or large pepper
  • Pinch of salt
  • Garnish with shredded cheddar
  • Serve with oyster crackers.
Instructions
  1. Over medium heat, fry up the bacon and onion in a large pot or dutch oven. While cooking the bacon and onion, microwave the 3 large potatoes approximately 5-6 minutes until done. Give the potatoes a rough chop, leaving the skins on. (Optional) Drain off 2-3 T fat from the bacon drippings. Add the lemon juice.
  2. Over medium heat, add ⅓ C flour over bacon and drippings...... and whisk; then slowly add milk, as if to make gravy. Bring almost to a boil, but not quite. This will cause the soup to thicken.
  3. Add the chopped potatoes, the minced clams and juice, the chicken broth and salt and pepper.
  4. Garnish with shredded cheddar and serve with saltines or oyster crackers.
Recipe by The Gingham Apron at https://www.theginghamapron.com/new-england-clam-potato-bacon-chowder/