New England Clam Chowder
Channel your inner New Englander with this delectable clam chowder loaded with thick-cut bacon and baby clams, served with Sister Schubert’s® Shareable Bread.
Ready In: 45 Minutes
Prep Time: 10 Minutes Cook Time: 35 Minutes
In a soup pot, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes.
Add celery, onion and garlic and cook, stirring often, until onion is soft and translucent, 5 to 7 minutes.
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.
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.
Divide chowder among bowls. Garnish with chives. Serve with Sister Schubert’s Shareable Bread.
