New England and clam chowder seem to travel in the same circle. There is good reason for this. Clam chowder was brought to New England area by the British and French migrants that settled there. The migrants would cook large amounts of meat in large pots in order to feed the masses. The introduction of milk into the cooking would help to progress the chowder dish. By the early 1700s clam chowder would be thought of as a staple.
Have you ever tried clam chowder?? If not there are some great reasons why you should. Clams are a great source of Omega 3 fat that are needed to keep the heart as well as the body well. Clams also offer more iron than beef as well as good resource for phosphorus, potassium, zinc, copper, manganese and selenium. In addition, clams are a lean protein source and offer around the same amount of protein as chicken
13 Slices Thick Cut Bacon
1 Cup Chopped Onion
1 Cup Chopped Celery
2 - 3 Cans Fancy Whole Baby Clams (w/juice)
2 Cups Chicken Broth
2 Cups Heavy Whipping Cream
1 tsp Ground Thyme
1 tsp Salt
1 tsp Pepper
Cook bacon until crispy (reserve bacon grease in the pan)
Chop onion and celery
Place onion and celery in bacon grease and cook until soft (do not discard the grease it will go in the crockpot with the veggies)
After veggies are soft pour all ingredients (including crumbled bacon) into the crockpot
Cook on low for 4-6 hours or on High for 2 hours.
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