New England Chowder - At The Beach

Tender New England clams with potatoes and bacon in a creamy clam juice flavored broth. What’s not to like about this soup. I am at the beach in new England and just had to prepare this delicious local dish. Sautéing the bacon, stirring in the clams and enjoying this gorgeous soup while listening to the waves crash in the background made this even more special. Link to the my cookbooks and E-books... Link to my favorite Mercer knives... Link to the almond extract... Link to EATING ROYALLY, RECIPES AND REMEMBRANCES FROM A PALACE KITCHEN... LINK TO THE ROYALCHEF AT HOME, EASY SEASONAL ENTERTAINING ... Don’t forget to follow me on Instagram for foodie tips and more recipes. Clam Chowder Serves 4 6 slices bacon diced 1 small onion diced 3 stalks celery diced 1/2 cup flour 2 cups chopped clams 2 cup clam juice 1 cup heavy cream 4 medium Gold potatoes peeled and diced salt and pepper to taste oyster cookies Sauté the bacon until crisp, remove and set aside. Add the onions and celery to the bacon grease and sauce until soft. Add and stir in the flour. Add the clam juice and cream and the potatoes and stir. Simmer until the soup thickens and the potatoes are just tender. Season with sat and pepper and serve with oyster cookies.