New England Clam Chowder

This creamy chowder uses canned clams for convenience. It’s a great soup year-round.
Photo by Sandi B.
Adapted from mrsrubytips.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Adapted from mrsrubytips.com

Ingredients

  • 2

    tablespoons unsalted butter

  • 2

    slices smoked bacon, cut into 1/4-inch strips

  • 1

    medium onion, finely diced

  • 2

    celery stalks, diced into 1/4-inch pieces (reserve tender leaves)

  • 3

    tablespoons all-purpose flour

  • 2

    cups chicken stock

  • 1

    (16 ounce) tub frozen clams

  • 1

    cup heavy cream

  • 1/2

    cup white wine

  • 2

    sprigs fresh thyme

  • 1

    pound Idaho potatoes, scrubbed and cut into 1/2-inch cubes

  • 1

    lemon

  • Salt and freshly ground black pepper

Directions

Heat the butter in a large pot over medium-high heat. Add bacon and sauté until golden about 2 minutes. Add the onion and celery and sauté until softened, mixing often. Add flour and stir to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, wine, thyme, and potatoes and stir to combine. Bring to a gentle simmer, stirring consistently. Once the mixture thickens, reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are nice and tender. Add clams and season to taste with salt and pepper; cook for another 2 minutes. I use Maldon salt to season my finished dishes, which adds a restaurant style taste. Make it Fresh: If you prefer to use fresh clams, you’ll need about 5 pounds. Bring clams and 3 cups of water to a boil in a large covered pot. Cook the clams until they open, about 3 to 5 minutes. Let cool slightly. Remove clams from shells with a paring knife while holding over a bowl to catch juices. Reserve clam meat in a bowl, discarding shells. Mince clams; set aside. Pour clam juice and broth (the water used to cook the clams) slowly into a new bowl. Leave a couple of tablespoons of clam broth in the bottom of the bowl in case of sediment. Use stock in place of bottled clam juice. Smoked Salmon: Follow the recipe, but add 8 ounces of smoked salmon to the pot just before serving.

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