New England Clam Chowder for Two
Ingredients
- 2 strips bacon strips, chopped
- 2 stalks celery, diced
- 1 small onion, diced
- 1 tablespoon all-purpose flour
- 1 (14.5 ounce) can diced potatoes, drained
- 1 (10.5 ounce) can clam juice
- 1 cup whole milk
- 1 (6.5 ounce) can chopped clams
- salt to taste
- ground white pepper to taste
- 1 cup oyster crackers
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Instructions
- Heat a 3-quart saucepan over medium heat. Cook and stir bacon in the hot saucepan until crisp, about 5 minutes; remove to paper towels to drain.
- Cook and stir celery and onion in drippings in the saucepan until softened, about 5 minutes. Stir in flour; cook 1 minute.
- Add potatoes, clam juice, milk, and clams with their liquid. Bring to a boil, then reduce heat to low and simmer for 10 minutes to blend flavors. Season with salt and white pepper.
- Ladle soup into bowls, garnish with bacon, and serve with oyster crackers.
Source
Original recipe: View Original