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New England Clam Chowder

Laura Pazzaglia, hip pressure cooking
  • 20 minutes
  • Serves

INGREDIENTS

1 cup

Bacon, smoked and cured

12

Clams, fresh

1

Onion, medium

2

Potatoes, Medium skin on

1

Sprig Thyme

1 pinch

Cayenne pepper

1 tbsp

Flour

1/4 tsp

Pepper

1 tsp

Salt

1 tbsp

Butter

1 cup

Cream

1 cup

Milk

1/2 cup

Tarty white wine

1

Bay laurel leaf