Barb Zabinsky's

New England Clam Chowder
(white creamy base)

Vegetables used in this recipe
Celery, Onions, Potato

To learn how to grow any of these vegetables
click on the specific name above.

8 cups vegetable or chicken stock

6 strips, thick cut bacon, diced

1 onion, chopped

3 stalks of celery, chopped

3 - 4 potatoes, cubed

2 – 10oz cans of clams, including juice
(or equivalent of fresh or frozen clams)

Salt & pepper, to taste

1 ½ cups cream

3 tbsp butter
Fresh chopped parsley

DIRECTIONS:

In a large pot, melt 1 tbsp butter and add bacon. Cook until soft.
 

Add onion and celery. Sauté for about 3 minutes.
 

Add water and soup base.
 

When almost boiling, add potatoes, salt & pepper.
 

Simmer until veggies are cooked, about 20 minutes.
 

Add clams and simmer for 2 more minutes.
 

Add heavy cream, remaining butter and parsley.
 

Simmer until cream is heated.
 

Serve & enjoy.

Recipe courtesy of
Barb Zabinsky