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Best New England Clam Chowder with Bacon and Sherry

Best New England Clam Chowder with Bacon and Sherry

Recipe

By: The Kitchen

Best New England Clam Chowder with Bacon and Sherry

In the stock pot – Cook the bacon.  Leave the drippings, remove the bacon; mince, set aside. Add the butter to the drippings.

Add 3 tbls flour.  Whisk.

Finely chop the celery and onions and sautee in butter and bacon drippings until soft.  Add the white pepper and a pinch of sea salt.  Place in the pot with the roux. Add the stock; warm it all.  Add the cream and milk. Heat.  Add the potatoes. Two hours into the simmer add the sherry. Simmer 3 hours.

10 minutes before serving, add the clams.

Sprinkle the top with the bacon bits.

Serve.

 

Delish every spoonful!

Delish every spoonful!

INGREDIENTS for New England Bacon Clam Chowder

5 pieces bacon – cooked removed for topping / leave the grease

4 tsps butter

2 stocks of celery

½ of an onion

3 tbls flour

8 oz chicken stock

Juice from canned clams

Pinch of sea salt

White pepper

2 cups cream

2 cup milk

6 potatoes

2 tbls sherry

1 – 2 10 oz chopped clams

 

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