New England Clam Chowder

35 Min.
40 Min.
4-6
Ingredients
tablespoons Better Than Bouillon® Clam Base
1½ tablespoons Better Than Bouillon® Clam Base
2
tablespoons butter
2 tablespoons butter
tablespoons all-purpose flour
2½ tablespoons all-purpose flour
2
cups half-and-half
2 cups half-and-half
2
cups water
2 cups water
4
slices finely chopped raw bacon (use kitchen scissors)
4 slices finely chopped raw bacon (use kitchen scissors)
½
cup finely chopped yellow onion
½ cup finely chopped yellow onion
¼
cup finely chopped peeled celery
¼ cup finely chopped peeled celery
2
medium potatoes, peeled and finely diced
2 medium potatoes, peeled and finely diced
1
teaspoon all-purpose dried herb seasoning blend
1 teaspoon all-purpose dried herb seasoning blend
2
(6.5-ounce) cans minced clams, undrained
2 (6.5-ounce) cans minced clams, undrained
Directions
  1. In a soup pot, over medium-low heat, add Clam Base, butter and flour, cook and whisk until well combined. Slowly add half-and-half while continually whisking.
  2. Stir in water, reduce heat to low, stirring occasionally.
  3. In a large non-stick skillet over medium-high heat, cook bacon, about 4-5 minutes.
  4. Reduce heat to medium, add onion, celery, and potatoes cook and stir, about 10-12 minutes.
  5. To soup pot, add cooked potato mixture, seasoning and undrained clams, stir to combine. Bring soup to a boil, stirring occasionally.
  6. Reduce soup to medium-low heat, simmer uncovered, about 15-20 minutes, stirring occasionally
Serve with homemade cole slaw and fresh Italian bread.

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