New England Clam Chowder Recipe
This delicious, creamy New England classic is the perfect way to start the fall season. It's rich flavors bring together the chewy clam, crunchy vegetables, and smokey bacon for the ultimate comfort food. When you add Vatsana's, you're adding a little depth, a little tang, and most importantly, a little adventure.
Prep time: 25 minutes
Cook time: 60 minutes
Spicy: ●●◦◦◦ When you add Vatsana's Hot Sauce
4 oz bacon, chopped (optional, but recommended)
2 cups onion, diced
1 cup celery, sliced
⅓ cup all-purpose flour
1 teaspoon white pepper
1 teaspoon salt
1 teaspoon dried thyme
4 cans minced clam, with juice
1 ½ cups chicken stock
2 potatoes, peeled and cubed
2 cups heavy cream
1 bottle of Vatsana's Hot Sauce or Seafood Sauce
Let's begin the adventure:
Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices. Set aside meat and juices for later instructions.
Using a large pot (~6-qt), fry bacon over medium-high heat until fat renders and the edges begin to crisp.
Add onion and sautée until softened and translucent, about 3 to 5 minutes.
Reduce heat to low and add celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
Add white pepper, salt, thyme, reserved clam juices, chicken stock, and diced potatoes. Stir well and cover. raise heat to bring it to a boil.
Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
Add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
Add clam meat and cook for an additional 2-4 minutes.
Serve in bowls and use your choice of Vatsana's sauces to your heart's desire!
Voila! Amazing clam chowder with Vatsana's Sauces. Spread the joy!