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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
Serves 4

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Ready In: 45 Minutes

Prep Time: 10 Minutes     Cook Time: 35 Minutes

Ingredients
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Directions
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:

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