New England Clam Chowder recipe

Ingredients

• 5 slices bacon, cut up
• 8 oz bottle clam juice
• 10 oz can whole clams
• 6.5 oz can chopped clams
• 12 oz frozen bag mirepoix: onion, carrot, celery
• 1 cup heavy whipping cream
• 4 cups cubed frozen hash browns
• 1tbsp flour
• Salt, pepper and cayenne to taste
• Chopped green onion for garnish(optional but very tasty)
• Oyster crackers (optional)

Instructions

1. Take at least a 3 quart sauce pan and start cooking your bacon. Once your bacon is nice and crispy, set aside.
2. Add your mirepoix to your bacon grease and cook until soft, about 5-10 mins depending on your heat.
3. Add flour and continuously stir for a few minutes. Add bottle of clam juice, mix well.
4. Add in potatoes and once you get it back up to temp add in both cans of clams with juice.
5. When the potatoes are to the desired tenderness, which shouldn't take long, add cream.
6. Now there are a few things to decide... Do you want more soup to this, because I did not make this very soupy, since that is not the way we want it. If you want it more soupy, possibly add another bottle of clam juice and double the cream. If you want this thicker then you might need to take some of the liquid and add flour.
7. Taste. Add salt and pepper according to your taste and some cayenne for zing.
8. Garnish with bacon, green onion and oyster crackers.

Recipe by

me