New England Clam Chowder

  1. Heat the butter in a saucepan, add the onions, followed by the garlic and saute for 3-4 mins, stirring. Mix in the wine and 2 cups water. Bring to a boil. Add the clams and simmer for 8-10 mins, until they have opened. Remove using a slotted spoon and set aside. Simmer the liquid for 25-30 mins, until reduced by half.
  2. Meanwhile, heat a frying pan and add the bacon, cook for 4-5 mins, until crisp then add the leeks and fennel and saute for 2-3 mins. Sprinkle in the flour and saute for 1 min. Mix the bacon, leek and fennel into the soup then simmer, stirring. Add the cream, oregano and potatoes then simmer over low heat for 25-30 mins.
  3. Just before serving, remove the clams from the shells and discard any clams that didn't open. Add the clams to the soup and season to taste. Divide between 4 bowls and sprinkle with parsley and chives. Serve.

butter, onion, garlic, white wine, clams, bacon, fennel bulb, flour, heavy cream, fresh oregano, potatoes, parsley, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/16638 (may not work)

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