NEW ENGLAND CLAM CHOWDER

Best made with fresh clams, but can be done with canned clams and bottled clam juice if fresh are not available.

Photo by Valerie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6 doz.

    Little Neck or Cherrystone Clams

  • 1

    tbls unsalted butter

  • 8

    oz bacon, cut into 1/2 pcs.

  • 2

    celery stalks, diced

  • 1

    large Spanish onion, diced

  • 2

    garlic cloves, minced

  • 2 1/2

    lbs Yukon Gold potatoes, peeled and diced

  • 1

    bunch of fresh thyme, tied & 1 bay leaf

  • 2

    tbls cornstarch with 2 tbls water for slurry

  • 2 1/2

    cups half and half

  • A few dashes of Tabasco (optional)

Directions

Put 4 cups of water with clams up to boil over high heat. Cover and cook until clams just open (8-10 min). Discard any unopened ones. Pull clams from shell (discard shells) and chop into bite size pieces. Strain broth over a fine sieve lined with a coffee filter into a large bowl to measure at least 7 cups. Use chicken broth or water to make up difference, if needed. Melt butter in a 6 qt. pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown (about 8 minutes). Add celery, onion and garlic and cook, stirring often until onion is translucent (10 min). Add reserved broth, potatoes, thyme and bay leaf. Bring chowder to a simmer, cook until potatoes are tender (20-25 min). Stir cornstarch and water together to form slurry. Stir slurry into chowder and bring to a boil to thicken. Remove from heat and discard bay leaf and thyme. Add reserved clams (I also added some leftover corn from a barbque) and cream. Season with Salt & Pepper. Garnish with chopped chives and serve

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