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New England Clam Chowder Recipe

Name: New England Clam Chowder
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cups water; 5 pounds live clams in shells, (shells scrubbed (see notes for canned substitute)); 4 slices thick bacon, (diced); 3 tablespoons butter; 1 medium onion, (chopped); 2 stalks celery, (finely chopped); 1 tablespoon garlic, (minced); 1 teaspoon thyme; 1 large bay leaf; 1 teaspoon Creole seasoning; 1 tablespoon flour; 1½ cup clam juice, (or more); ½ cup heavy cream; 1 cup half-and-half; 4 cups potatoes, (cubed); Salt and pepper, (to taste); Chives, (for garnish (optional))

Immaculate Bites

New England Clam Chowder - creamy white hearty soup made with fresh tender clams, potatoes and smokey bacon. Definitely a great comforting dish on a season like this!

Ingredients

3 cups water

5 pounds live clams in shells, (shells scrubbed (see notes for canned substitute))

4 slices thick bacon, (diced)

3 tablespoons butter

1 medium onion, (chopped)

2 stalks celery, (finely chopped)

1 tablespoon garlic, (minced)

1 teaspoon thyme

1 large bay leaf

1 teaspoon Creole seasoning

1 tablespoon flour

1½ cup clam juice, (or more)

½ cup heavy cream

1 cup half-and-half

4 cups potatoes, (cubed)

Salt and pepper, (to taste)

Chives, (for garnish (optional))

Method

Add about 3 cups of water to a large pot, then add clams—cover and place over high heat. Cook clams for about 5 minutes. Uncover the pot, stir the clams, and continue cooking for another 3-4 minutes or until the clams open up.

Turn off the heat and discard any clams that have not opened. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve juice to use later. Coarsely chop the clams and set them aside.

In a large pot over medium heat, cook bacon until crispy. Drain bacon on paper towels while leaving the bacon fat in the pot - about 1-2 tablespoons.

Next, add butter to melt, followed by onions and celery, and cook until tender, about 5 minutes. Stir in garlic, thyme, bay leaf, Creole seasoning, and flour, and cook for about a minute or until the garlic is fragrant and the flour turns pale golden.

Pour in reserved clam juice, cream, and half-and-half while whisking constantly until combined. Stir in the potatoes and bring mixture to a boil. Then reduce heat and simmer until the potatoes are tender, about 10 minutes.

Add chopped clams meat and cook until heated through (about 2 minutes). Season chowder with salt and pepper to taste. If the chowder is too thick, gradually stir in more half-and-half or clam juice until you reach your preferred consistency. Adjust seasonings to taste.

Garnish with chopped bacon and chives and serve immediately with crusty bread or cornbread.

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