New England Clam Chowder 2
By: Adriana Angelet
Published: Tuesday, February 8, 2011 - 2:52am

Ingredients




3 cups clam juice
1 pound diced potatoes (about 3 medium)
2 tablespoons butter
4 slices uncooked bacon, chopped
1 1/2 cups onion, diced
5 cups leeks, sliced (white and light green parts only)
1 1/4 cups celery, diced
2 bay leaves
2 cups all-purpose flour
10 1/2 ounces cans baby clams, liquid reserved
1 cup of milk
1/2 teaspoon hot sauce

Preparation

1 Boil the potatoes in the three cups of clam juice 2 Melt butter in soup pot and cook bacon until it starts to turn brown 3 Add vegetables and cook in butter/bacon fat until soft 4 Add flour and cook for two minutes - it should not brown 5 Slowly whisk in reserved liquid from clams 6 Add potatoes and clam juice, baby clams, milk, and hot sauce and simmer for five minutes. 7 Adjust salt and pepper to taste 8 Allow soup to simmer for twenty minutes, stirring frequently

Comments:
Ricky

Are you sure the flour size is 25 cups? all Quantity looks a bit off spacial when it's for 1 serving.
Sheri Wetherell

I agree, Ricky, 1 serving is not accurate, nor is 25 cups. I changed to 2 cups, but hopefully the author can confirm the correct measure and serving size.