Clam Chowder - Old Salt Restaurant, Hampton, NH

New England Clam Chowder The Old Salt Restaurant - Hampton, NH




	4 Slices Bacon 2 Cups Spanish Onion (chopped) 1 Cup Red Bliss Potatoes (diced) 1 Medium Potato 3/4 Cup Celery tops (chopped, leaves as well) 4 1/2 tsp Flour (of all purpose) 2 Cups Clam Broth 1 tsp Salt	1 tsp Parsley (fresh chopped) 1 pinch Black Pepper (to taste) 2 cup Light Cream 12 oz Clams (chopped)


	Fry bacon in a large saucepan. When it’s crisp, take out the bacon. Add butter and put the onion, celery, and potatoes into the bacon grease and Sautee until their nice and tender. About 20 minutes on medium heat. Add clam broth including the broth that came in the can with the chopped clams. Stir in the flour, and stir until it’s thickened. Then add the clams and seasonings, return to a boil, cover, turn down the heat and let sit on low heat for 20 minutes. When ready to serve Add the cream, and simmer for 10 more minutes and let stand for 10 more minutes to thicken, serve with your favorite Oyster Crackers or sliced bread. You can add the cooked bacon when you add the seasonings or just save for BLT sandwiches at a later date. Serves 10