Easy New England Clam Chowder

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What does Days of Our Lives and clam chowder have in common?  Any fan of Days of Our Lives knows that the Brady Pub is famous for their clam chowder and I have the recipe — that I’ve tweaked a little bit  Several years ago for Christmas my sister gave me the Days of Our Lives cookbook, full of Salem based recipes.  Not sure if this is really what the chowder at the Brady pub would taste like but it’s might fine chowder!  It’s not low cal or low fat but it’s very tasty.  And on a wintery Salem evening it would really hit the spot!!

To Make Brady Pub Clam Chowder– my way:

1 cup peeled and diced potatoes
1-2 slices of bacon, diced
1 small or 1/2 medium onion, diced
1 tablespoon flour
1 tablespoon vegetable oil (if needed)
2 (6 ounce) cans of clams and their liquid
2-3 cups half and half
salt and pepper

There are a few steps but believe me it’s worth it.

Step 1: Peel and dice the potatoes

Tip:
To make your potatoes uniform:
Cut off both ends

Then cut the potatoes on all 4 sides
Cut the potato into slices

Slice each piece into equal pieces

Then dice.

Your potatoes will be uniform squares.

Place the diced potatoes in a pot and cover with cold water and bring to a boil. Cook until fork tender.

Step 2:

Dice 1-2 slices of bacon

TIP:
Cutting the bacon with kitchen shears will make it easier.

In a soup pan that has been heating over medium heat, add the bacon and cook until crisp.  DO NOT DRAIN.

Step 3:
Dice a small onion or 1/2 of a medium onion.

After the bacon is crisp add the onions and cook until they are soft.  Lower the heat so the onions don’t brown.
Step 4:
Add 2 tablespoons of flour to the soup pan.  If there is not enough fat from the bacon then add a tablespoon or two of vegetable oil to the pot.  Cook the flour for a minute or two.  Be sure not to brown the flour.
Step 5:
Drain the juice from 2 cans of clams into the soup pot and stir.  As the soup cooks a thick broth will develop.
Step 6:
Using a slotted spoon remove the potatoes from the pot they cooked in and put them into the soup pot.  Stir.  Season with a small amount of salt (remember bacon is salty) and a good grind of black pepper.
Step 7:
Add the clams from the can and stir.
Step 8:
Add the half and half.  Let the soup simmer until it thickens. DO NOT BOIL.
This makes a very thick chowder and will serve 4-5 people.  If you’d like to serve more people then it would be best to double it.