Yet, I keep thinking, it's been awhile since we've made soup! And especially this yummy, super easy New England Clam Chowder ...
As you know, New England style is creamy ... Manhattan is red and chunky. And if you've been reading for any length of time, you probably picked up that Hubby HATES chunky tomatoes in cooked dishes. For someone who is a big fan of food, he certainly can be picky at times ;-)
Just for the record, I was set NOT to like this ... I mean, all the ingredients were pretty much processed and well, I'm trying to avoid that stuff ... but, hell, it was a Saturday night, smelled good, he made some lovely ciabatta bread and it was to die for ...
Yes, it is a little indulgent and I would suggest you not make it every day. But please, whatever you do, give it at least ONE shot ... I think you'll be glad you did!
Here's what you need:
7 pieces of bacon, cooked and crumbled (save the bacon grease in skillet)
1 medium onion, chopped
2 cans of baby clams
5 to 7 potatoes, cubed
1 1/2 cans of cream of celery soup
1 cup heavy cream
1 cup milk
1 tsp dry dill
Make life a little easier and give the bacon a quick whirl
in food processor to chop it up
Cook onion in the bacon grease until translucent and soft. Add the juice from the clams (set clams aside) and the potatoes to the pan and cook til the taters are tender, 15 to 20 minutes.
Add the balance of the ingredients, stir and let simmer 45 minutes or so until thick. Add the clams towards the end.
Dish up into some pretty bowls, top with a little more bacon bits if you have ... ENJOY!
*We made a double batch as we had some friends coming over, so used a WHOLE pound of bacon and double the balance of the ingredients. I'm sure Hubby did some other things to it to season it up as he does NOT follow recipes super well :-). We also used CANNED POTATOES that were in the pantry as I didn't have any in the pantry or fridge. Hubby said he'd do it that way again as it was a heck of a lot better than peeling and dicing!
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