New England Clam Chowder with Bacon and Rice
My Mother's Cooking
NEW ENGLAND CLAM CHOWDER WITH RICE, ONIONS AND BACON
My mother was an expert at putting a quick meal together with whatever ingredients she had on hand. We almost always had rice, onions and bacon in the house, so when she came home late from shopping, she would simply add a couple of cans of cream of mushroom soup and make an easy supper.
Over the years, whenever I needed to make a quick, tasty meal, I would follow her inspiration. By experimenting with various soups, I found that the one that worked best for me was Chunky New England clam chowder. The contrast between the textures of the rice, the bacon and the potatoes is really nice. I also found that adding dried basil improved the flavor. Of course you are free to use any combination of soups and spices that you like, but I urge you to try this combination first.
Before you start to make comparisons to risotto and complain that I should be using aborio rice, please remember that my mother never tasted authentic Italian cooking and nobody ever heard of aborio rice in North Central Wisconsin in the 1950’s
½ Lb. Thick Sliced bacon cut into ¾ inch strips
1-18.8 Oz. can of Campbell’s Chunky New England Clam Chowder
1 Medium Onion peeled and diced
1 Cup of Long Grain White Rice
1 Tablespoon of Dried Basil
Salt and Pepper to taste
- Render the bacon in a three-quart saucepan until it just begins to brown but is not yet crisp.
- Drain off about half of the fat and sweat the chopped onions with the bacon.
- Then add the rice and continue cooking for two minutes while stirring constantly.
- Add one cup of water and de-glaze the pan while stirring.
- Add the can of New England clam chowder and rinse the can with an equal amount of warm water and add it to the mixture.
- Add the basil and salt and pepper as desired according to taste.
- Mix thoroughly and simmer for about 30 minutes over low heat with occasional stirring to keep it from sticking to the bottom of the can
- Continue cooking until the rice absorbs most of the water and the mixture is the consistency of cooked oatmeal.
Serve with a salad or a green vegetable such as asparagus, broccoli or peas.
What is New England Clam Chowder?
New England Clam Chowder
More of my mother's recipes
- My Mother's Cooking - Tuna Noodle Casserole
My mother's tuna noodle casserole recipe is both easy to make and delicious. Mushrooms, tuna, cream-style corn and shell noodles all in a tasty casserole with a parmesan cheese crust on top will make your mouth water. This one-dish meal is also inexp
- My Mother's Cooking - Baked Chicken Legs and Chicken...
These easy chicken recipes come from my wife rather than from my mother. The chicken legs are sprinkled with garlic powder and paprika and baked. The chicken breasts are covered with a tangy honey-mustard sauce. The recipe for roasted baby redskin po
- My Mother's Cooking - Baked Ham and Scalloped Potato...
Around the holidays, my mother would bake a half a ham and she frequently served it with scalloped potatoes. Here are the easy, tempting recipes. Both can be cooked in the same oven if you have room. Remember to save the bone and ham remnants to make
- My Mother's Cooking - Chicken Stew with Mushrooms, P...
Sometimes, when my mother cooked chicken, she would add her home canned tomatoes and peppers from the garden to make a tasty stew that could be served with rice, noodles or potatoes. We only grew green bell peppers in our garden, but now I like to us
- My Mother's Cooking - Corned Beef and Cabbage (New E...
Around St. Patrick's Day, corned beef and cabbage generally goes on sale. My mother frequently used this opportunity to make her version of a New England boiled dinner by adding carrots, potatoes and onions along with her own seasonings. We all looke
- My Mother's Cooking - Pork Loin Roast - Two Differen...
My mother made pork loin roast in the traditional way. She used a standing pork rib roast and seasoned it with apples, onions and thyme. By the time my wife started cooking pork roasts for us, there were boneless roasts and everyone was concerned abo
- My Mother's Cooking - Boiled Potatoes and Potato Sal...
My mother often made boiled potatoes for our evening meal because they are easy to make and my dad liked them. Boiled potatoes can be eaten in soups or with butter or gravy. Of course boiled potatoes also form the basis for various potato salads whic
- My Mother's Cooking - Potato Dumplings with Bacon an...
How to make my mother's homemade potato dumplings with bacon and onions (we just called them kluski). You literaly can't stop eating them. Grated potatoes are mixed with flour and a little salt and dropped with a spoon into boiling water. Then they a
- My Mother's Cooking - Pumpkin Soup and Potato Soup
My mother was raised on a poor potato farm in North Central Wisconsin where her family normally ate meatless meals. In the fall, when the pumpkins were ripe in their garden, they were used to make both pies and soup. Here is my mother's recipe for pu
- My Mother's Cooking - Potato Dishes (Chapter 6)
My mother and father both grew up on potato farms in North Central Wisconsin. It should be no surprise that we ate potatoes in some form almost every day. This hub explains the many different ways that potatoes can be prepared and directs the readers
North Central Wisconsin where I grew up and learned how to cook from my mother
Felina Margetty from New York, New York on March 28, 2012:
Nice recipe, thanks for this one. F
tnvrstar from doha, qatar on November 25, 2011:
Must be delicious and Yummy! Voted Up
Xenonlit on November 24, 2011:
This looks so easy and delicious. Rice and clam chowder are a hit in my household, so why not have them together?
Frank Atanacio from Shelton on November 24, 2011:
Rj thanks for making this appear easy after I try it ill let you know lol a great hub!
rjsadowski (author) on November 20, 2011:
Any cream style soup will work. You might want to add a small diced potato for texture.
Gypsy Rose Lee from Daytona Beach, Florida on November 20, 2011:
Yum this sounds so good.Unfortunately we have no Campbell's in Latvia but I'm going to try to do this the natural way. That is one of the many things I miss here good old Campbell's.