Name: New England Clam Chowder
Total time: 45 minutes
Yield: Makes 2 quarts
Ingredients: 1 1/4 pound canned clams, minced, juices reserved; 2-3 cups bottled clam juice; 2 bacon slices, minced; 1 onion, diced; 2 tablespoons all-purpose flour; 1 bay leaf; 1/2 teaspoon thyme leaves, chopped; 1 pound potatoes, peeled, diced; 3 cups heavy cream or half and half; 6 tablespoons dry sherry, or to taste; Salt, to taste; Freshly ground black pepper, to taste; Tabasco sauce, to taste; Worcestershire sauce, to taste; Oyster or saltine crackers, as needed

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New England Clam ChowderCIA/Keith Ferris

This is the Culinary Institute of America's version of the American classic, rich and creamy. Paired with a salad and bread, it becomes a hearty meal.

Recipe notes

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