Home Cooks > Recipes > New England-Style Clam Chowder
Yield: Makes 4 to 6 servings 2 strips bacon, diced
1 small onion, chopped
1 stalk celery, thinly sliced
2 cans (6-1/2 oz. each) minced
1 bottle (8 oz.) clam juice
1 can (14-3/4 oz.) cream-style
2 cups frozen O'Brien-style hash
1-1/2 cups Pearl Original Organic Soymilk
1/4 teaspoon salt
1/4 cup minced fresh parsley
- Cook bacon in Dutch oven or large saucepan over medium-low heat until crisp. Reserving pan drippings, remove bacon.
- Add onion and celery to same pan; sauté over medium heat 5 minutes, or until onion is translucent.
- Reserving liquid, drain clams. Add clam liquid and juice, corn, potatoes, soymilk and salt into pan. Bring to boil. Reduce heat and simmer 3 to 5 minutes, or until potatoes are tender.
- Stir in clams, bacon and parsley. Serve immediately.