im looking for a recipe for clam chowder. the kind with cream sauce, not the tomato sauce?

Answer 1

New England Clam Chowder

1 tablespoon butter
1 cup leeks, cleaned and sliced
1 cup celery, cleaned and diced
1/2 teaspoon dried thyme
2 tablespoons all-purpose flour
3/4 pound potatoes, peeled and finely diced
2 (14-ounce) cans chicken broth
1 (10-ounce) can clams, undrained
2 (8-ounce) bottles clam juice
1/2 teaspoon ground black pepper
1 whole bay leaf
2 ounces Canadian bacon
1/4 cup heavy cream
1/2 cup sliced green onions

In a nonstick Dutch oven, heat the butter over medium heat and saute the leeks, celery, and thyme for about 1 minute. Sprinkle over the flour and stir until well coated. Add the potatoes, chicken broth, clams, clam juice, pepper and bay leaf. Simmer until the soup thickens, about 35 minutes.
While soup is simmering, heat a medium nonstick skillet over high heat and dry saute (with no oil or butter) the Canadian bacon until crisped.

Once soup has thickened, add the cream and remove bay leaf. Stir until well blended and remove from heat; be careful not to let boil. Garnish with green onions and crisped Canadian bacon. Serve immediately.

Answer 2

Award winning Clam Chowder Recipe.

http://gregl.net/chowder/

HTH

Answer 3

New england clam chowder. Here are a bunch of recipies. My hubby also likes the Progresso soup new england clam chowder. Enjoy...

http://gonewengland.about.com/cs/recipes/a/aachowderrecipe.htm

Answer 4

You are looking for a NEW ENGLAND Clam Chowder recipe.

As you move south from there people start adding other stuff that does not belong, like tomatoes.

Answer 5

NEW ENGLAND CLAM CHOWDER
Servings: 10

10 tb unsalted butter
1/2 md onion, diced
1/2 md carrot, diced
1/2 celery stalk, diced
10 tb flour
10 c bottled clam juice
8 sprigs fresh thyme, or 1 1/2 ts dried thyme leaves
1/2 ts ground nutmeg
1/2 tb salt
1/4 ts ground white pepper or to taste
2 c canned chopped clams
1 c whipping cream
1 c half-and-half

Melt butter in a 3-quart pot over low heat, add the onion, carrot
and celery and cook, stirring occasionally, about 5 minutes. Add
the flour and cook, stirring another minute. Add the clam juice,
thyme, nutmeg, salt and pepper, increase heat to high and bring to
a boil. Reduce heat to low and simmer for 1 hour, skimming off the
foam and reducing to 8 cups liquid. Add chopped clams, half-and-half
and cream, bring back to a boil and immediately remove from heat.
Serve piping hot.

Answer 6

New England Clam "Chowda"

INGREDIENTS
4 slices bacon, diced
1 1/2 cups chopped onion
2 cups chicken broth
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
2 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams w/ liquid
1 6oz bottle clam juice
DIRECTIONS
Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
Try a little shake of hot sauce in the bowl before you eat it or my personal fave.; a squeeze of lemon!!

Answer 7

there are 2 good links on this. it is called new england clam chowder.
www.wikipedia.com or
www.soupsong.com
you can even google search "new england clam chowder" there are plenty of recipes. you'll be able to find one that you really like