Comments on: New England Clam Chowder

By: Andrea

Andrea — Tue, 05 Aug 2008 19:22:27 +0000

Hi Peter. Thanks for catching my typo, now fixed. Yes, I add the flour after rendering the bacon and make a light roux.

By: Peter Capaccio

Peter Capaccio — Tue, 05 Aug 2008 19:08:13 +0000

I assume that the flour is added to the bacon drippings to form a rue prior to adding the clamjuice ? The flour is on the list of ingredients but not in the preparation instructions. Anyway, that is how I will do it tonight.

Thanks for a great reciepe.

p.s. I will use half and half and a little corn starch mixed with water to thicken it up a little.

By: sher

sher — Wed, 21 May 2008 07:17:01 +0000

And you served it in the little boule!!!! I think that’s such a beautiful and comforting picture. I always order clam chowder when it’s on the menu at a restaurant-but so often they mess it up. Yours looks so wonderful.

By: Glenna

Glenna — Tue, 20 May 2008 21:56:20 +0000

Yep, clam chowder’s on my top 10 too! And I also only have bacon a couple of times a year and that’s the recipe to do it in! Lovely.

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Tue, 20 May 2008 09:33:11 +0000

I’ve always thought there are only a very few things that are good from a can - clams is one of the few. And clam chowder is a favorite of ours. Love it in the boule! That is classic.
Monkey boy chewing the bay, kids are great.

By: Baking Soda

Baking Soda — Tue, 20 May 2008 05:54:08 +0000

Oomph! Looking so good! Bringing back memories of our first ever clam chowder while driving down route no.1. Served in a ceramic bowl though, not near as pretty as this one.
Too bad we don’t have clams here!

By: Kalyn

Kalyn — Mon, 19 May 2008 12:43:54 +0000

Wow, I am impressed you made the bread bowl too! I love clam chowder. I think bay leaves are essential in any soup of this type, and thyme sounds delicious here too.