Creamy New England Clam Chowder

January 18, 2012
Creamy clam chowder is a comforting meal that can be made any night of the week.  Who can resist large chunks of clam, soft bits of potato, and sweet corn?  Serve this chowder in a sourdough bread bowl or with a nice hunk of crusty garlic bread.
8 ounces each minced or chopped clams
1 teaspoon salt, go easy on salt, maybe less
Dash pepper
1 1/2 cups drained whole kernel corn
1 tablespoon butter
1 teaspoon celery salt
1 cup clam liquid and water
3 slices bacon, chopped
1 medium onion finely diced
2 cups diced raw potato
3 cups milk
2 tablespoons flour
Drain clams. Pour clam liquid into measuring cup and add water to make 1 cup.
Fry bacon until crisp. Add onion and cook until tender. Add potatoes, clam liquid and water. Lower heat and simmer gently until potatoes are tender.
Add corn and milk. Blend flour and butter and stir into soup. Cook slowly until mixture thickens slightly, stirring constantly. Add seasonings and clams. Simmer 5 minutes. Top with 1/2 cup coarse cracker crumbs, optional.

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