This tasty recipe for New England style Clam Chowder is even better the next day.
|4||Can||(6 1/2 oz.) chopped clams in juice|
|4||Slice||bacon, cut into 1/2" pieces|
|2||Cup||finely diced yellow onions|
|4||Ounce||flour (about 1/3 cup)|
|1||Cup||finely diced celery|
|1 1⁄2||Teaspoon||minced garlic|
|6||sprig||fresh thyme leaves picked, or 1 tsp dry|
|3||Cup||1/2" cubed, peeled potatoes, about 1 1/4 pounds|
|1⁄4||Teaspoon||freshly ground black pepper|
|each||salt and pepper to taste|
|each||chopped parsley for garnish|
|each||soda crackers or saltines|
For best flavor, make the soup the day ahead and serve with crackers.
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