Classic New England Clam Chowder
Classic New England
Clam Chowder
Ingredients
- 2 slices bacon, cut into small pieces
- 2 tbsp unsalted butter
- 2 stalks celery, diced
- 1 small yellow onion, diced
- 2 large russet potatoes, diced
- 2 tbsp all-purpose flour
- 1 bottle Crown Prince Natural Clam Juice
- 1 ½ cups heavy cream
- 1 can Crown Prince Natural Whole Baby Clams in Water
- salt and black pepper, to taste
Directions
Heat a medium pot over medium heat until warm. Add cut up bacon, stirring occasionally until bacon is brown and crisp. Add butter, celery and onion. Stir occasionally until onions are translucent. Add potatoes and flour. Stir constantly to combine for at least 3-5 minutes. DO NOT allow flour to get brown. Add clam juice and stir until smooth. Add heavy cream and clams and season to taste. Lower heat to medium low and simmer until potatoes are tender, approximately 25-35 minutes.
Serve hot.
Serves: 4-6
Meet Chef Jan Hill
Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.
My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.
I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.
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