Easy New England Clam Chowder
Ingredients
Directions
Ingredients
8 oz
bacon, diced
2 md
onions, diced
4
stalks celery, diced
0
salt
0
freshly ground black pepper
2
garlic cloves, minced
1 tbsp
fresh thyme leaves
0.5 c
flour
1 lb
Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2
bay leaves
6 c
clam juice (six 8-ounce bottles)*
Clam juice varies, salt-wise. We used Bumble Bee, a brand with very little added salt. (Canned clams come packed in a lot of salt water, but it’s much saltier than clam juice, with little flavor.)
*Show Note
20 oz
canned baby clams, drained and chopped
1 c
heavy cream
0
cayenne pepper
0
chopped fresh chives
Easy New England Clam Chowder
Here’s proof that you don’t need to spend all day shucking clams to make some really awesome clam chowder!
4-6 servings
- Heat a heavy soup pot over medium heat. Add the bacon and cook, stirring often, until browned and crisp, about 8 to 10 minutes. Remove the bacon with a slotted spoon and set it aside.
- Add the onions, celery, and a generous pinch each of salt and pepper. Cook, stirring often, until the celery is nearly tender, about 8 minutes. Add the garlic and thyme, and sauté 1 minute. Add the flour, stirring to coat the veggies, and sauté 2 minutes.
- Stir in the potatoes, bay leaves, clam juice, and 1/2 teaspoon salt (less if your clam juice is already salty). Bring to a boil, reduce the heat, and simmer uncovered, stirring occasionally, until the potatoes are tender, about 30 minutes.
- Remove from the heat and immediately stir in the clams. Stir in the cream and reserved bacon. Season to taste with salt, pepper, and a dash or two of cayenne (optional). Ladle into bowls and sprinkle with chopped fresh chives.
Recipe by Tara Tuckwiller