New England Clam Chowder-Authentic Recipe

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Ingredients:
8 thick slices of smoked bacon
3/4 large onion, diced
2 sticks celery, diced
2 gloves garlic, minced
1 large bay leaf, or 2 small
3 small yukon gold potatoes, diced or chopped
1Tbsp chives, chopped
1 Tbsp fresh Thyme, chopped
1 cup water (not 2 as said in video)
1/3 cup flour (if you like thicker, 1/2 cup)
1.5 cup Heavy whipping cream
1tsp better than bouillon chicken base
salt and pepper to taste
12 ounces chopped clams
2 cups clam juice, bottled (if using can clams, use juice from cans instead)

[@onesixfive]

a lot of corny dudes from the eastern seaboard of italian extraction posting videos with more schtick than substance. phony garbage. i clicked this video (recommended on home screen) with hesitation thinking 'here is another one'. i was wrong. i appreciate going about this properly, your food IQ is high and your judgement calls make sense to me. keep up the good work, alot of bad work out there!

[@godfatherbbqitalian]

Thanks so much, I really appreciate your support and input!

[@mikemaccracken3112]

Thanks for the video Chris. I agree that some people use too much flour. I have had so many different clam chowders here in New England😂. Bacon makes everything better.

[@godfatherbbqitalian]

Thanks Mike, I agree!

[@Faithful_Watchman]

Godfather BBQ & Italian: Can you please suggest the best canned clams to make this soup?

[@godfatherbbqitalian]

Cento if you can

[@Faithful_Watchman]

@@godfatherbbqitalian: Okay, thank you. I can get Cento 6.5 oz. minced canned clams. Will that do? If so, how many cans should I get to equal the same amount of clams shown on the video?

[@godfatherbbqitalian]

@@Faithful_Watchman
Oh good, I believe I used 12 ounces in the video but it’s a matter of personal preference. But that would be the least I would use, if you like more,16 ounces which is 2 cups.
Thanks! again!

[@Faithful_Watchman]

@@godfatherbbqitalian: Thank you!

[@godfatherbbqitalian]

@@Faithful_Watchman
my pleasure !

[@wynastefanik4045]

Awesome recipe. Had some left over steamers and used those for my clams plus I just tried the Better Than Boullion clam base as my stock!! Delicious!! Thanks for sharing! ❤❤ from Vermont

[@godfatherbbqitalian]

Thank you so much, we appreciate you ❤️❤️

[@diane-monaloucks8505]

l Love New England Clam Chowder. Thank you for sharing. Looks sooooo yummy yummy. Real great work. 💖☯️☮️🫠

[@godfatherbbqitalian]

Thanks so much!

[@marycabral7104]

Awesome recipe, thank you for sharing. All the best.👍👍👌👌

[@godfatherbbqitalian]

Thanks Mary!!

[@sabrinamworley9184]

Thanks for sharing! I’m going to make this recipe tonight ❤

[@godfatherbbqitalian]

Enjoy!!

[@EasyCookingWithLindaB]

Chris, thank you, thank you for not using too much flour!!!! Your chowder looks perfect. I’m the next state over from you and I make my chowder very similar to yours!! I hope your viewers try your recipe because they will love it!! Excellent, excellent!! Nice job, my friend!

[@godfatherbbqitalian]

Thank you, linda! Much appreciated

[@jasonhoule4178]

Bomb Chowder buddy. Thanks for the sample.

[@godfatherbbqitalian]

Always looking for professional opinions! Thank you my friend.

[@steers182]

Any thoughts on freezing this soup?

[@godfatherbbqitalian]

Absolutely, just make sure it’s sealed well to prevent freezer burn

[@denisemanor]

I love New England Chowder

[@godfatherbbqitalian]

Yes, nothing like it!!
Thank you Denise!