New England Clam Chowder

Name: New England Clam Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 ounces thick-cut bacon, cut into 1/2-inch pieces; 2 celery stalks, finely diced; 1 large onion, finely diced; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 2 1/2 cups clam juice; 2 cups heavy cream; 1 pound Yukon Gold potatoes, cut into 1/2-inch pieces; 1 tablespoon fresh thyme, chopped; 1 bay leaf; Pinch of cayenne; 2 cups baby clams; Salt and pepper; 1 to 2 tablespoons chopped fresh chives; Sister Schubert’s® Parker House Style Yeast Rolls

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Channel your inner New Englander with this delectable clam chowder loaded with thick-cut bacon and baby clams, served with Sister Schubert’s^® Parker House Style Yeast Rolls.

READY In

45 Minutes

PREP TIME

10 Minutes

COOK TIME

35 Minutes

SERVES

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Step 1:

In a soup pot, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes.

Step 2:

Add celery, onion and garlic and cook, stirring often, until onion is soft and translucent, 5 to 7 minutes.

Step 3:

Add flour and stir to distribute evenly. Add clam juice, heavy cream, potatoes, thyme, bay leaf and cayenne. Bring chowder to a simmer. Cook until potatoes are tender, 20 to 25 minutes.

Step 4:

Stir in clams. Season with salt, if needed, and pepper. Cook another minute or two until clams are heated through (if cooked too long they can get rubbery).

Divide chowder among bowls. Garnish with chives. Serve with Sister Schubert’s Shareable Bread.

Step 5: