This one does not have cheese, but is similar to the one I make and it is really good...
I think this recipe is great! I got it from a little cookbook in Oregon. After many (21 years) of perfecting, I now have the perfect clam chowder. This is the rich, creamy, REALLY THICK chowder! Not some thin soup....real chowder. I hope you'll try it and let me know what you think. Try and use the real cream...it's heavenly! JMHO!
Posted by: Patriciarose
Trish's New England Clam Chowder
---SOUP BASE---
(1/2) Cup Celery, Finely Chopped
(1) Cup Onions, Finely Chopped
(6) Slices Bacon, Cooked and Crumbled (3) Cups Potatoes, Cubed
(2) 6.5 Ounce Cans Minced Clams; Drained, Reserving Liquid
(2) 8 Ounce Bottles Clam Juice
---WHITE SAUCE---
(3/4) Cup Butter
(3/4) Cup All-Purpose Flour
(2) tsp Salt
(1) tsp White Pepper
(1/2) tsp Sugar
(2) Cups Milk
(2) Cups Whipping Cream or (1) 13 Ounce Can Evaporated Milk Plus
(3) TBL Water Can Be Substituted For The Cream
Place the vegetables and bacon in a Dutch oven. Cover with the juice from the can of clams,
the bottled clam juice, and enough water to cover. Simmer, covered, for 15 minutes or until vegetables are tender.
While the vegetables are cooking, prepare the white sauce.
Melt butter in a saucepan and add the flour. Cook and stir continuously
for about three minutes, or until smooth.
Add salt, pepper, sugar, milk and cream. Simmer, stirring until thick.
DO NOT BOIL!
Add the white sauce to the soup base, as well as the clams. Simmer for an additional ten minutes,
adjust seasonings and serve.
Makes 8-10 Servings.
Tip: I cut the bacon while frozen into small bits, so that it's quick to fry and I don't have to maneuver later.