New England Clam Chowder
(white creamy base)
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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
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