Clam Chowder PRINT
Why this recipe works:
We wanted our Quick Clam Chowder recipe to feature a rich smokiness, so we cooked the ingredients in rendered bacon fat. We opted for using all cream for the dairy component of our Quick Clam Chowder recipe, but found that it can be replaced or cut with whole milk for a lighter—but still tasty—version.
|4||(6.5-ounce) cans minced clams|
|3||(8-ounce) bottles clam juice|
|1½||pounds red potatoes, scrubbed and cut into ½-inch pieces|
|2||teaspoons minced fresh thyme leaves|
|6||slices bacon, chopped fine|
|2||cloves garlic, minced|
|¼||cup all-purpose flour|
|1||cup heavy cream|
|2||tablespoons chopped fresh parsley leaves|
1. Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary). Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.
2. While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
3. Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve.