New England Clam Chowder Recipe
Cook Time: 50 Minutes
Phase: Phase 2
1 1/2 cup Heavy Cream
5 cup Cauliflower
6 medium slice (yield after cooking) Bacon
3 stalk large (11"-12" long) Celery
2 14.5 oz can Chicken Broth, Bouillon or Consomme
2 1/4 cup(s) Bar Harbor canned chopped clams (1/4 cup= 61 grams)
8 oz Clam juice
0 1/3 tbsp Worcestershire Sauce
0 1/2 tsp Original Pepper Sauce
1 tbsp Parsley
- In a small saucepan over medium heat, cook cream until reduced by half, about 20 minutes. Heat another pot of boiling water or use a steamer basket to cook coasrsley chopped cauliflower until tender; drain and set aside.
- In a large saucepot over medium heat, cook bacon until slightly crispy, about 4 minutes. Drain off all but 1 tablespoon of fat, remove 2 tablespoons bacon and set aside for garnish.
- Add diced celery to pot with remaining bacon and cook until slightly softened, about 4 minutes. Stir in chicken broth. Drain the liquid from the canned clams into a measuring cup. Add 1 cup liquid from the canned clams, along with the bottled clam juice, and bring to a simmer for 3 minutes, until celery has completely softened.
- In a blender, purée cooked cauliflower and 2 cups of the soup broth until very smooth, about 2 minutes. Return to saucepot.
- Stir in drained clams and bring soup to a simmer for 4 minutes. Turn heat off and stir in reduced cream, Worcestershire and Tabasco. Season with salt and pepper, garnish with reserved bacon and parsley and serve hot. Each serving is about 1 ½ cups soup.
You can also use an immersion blender to blend the cauliflower and soup in a separate bowl before adding to the saucepot.