Boston Clam Chowder

By cwaldron09

Ingredients

• 6.5oz cans of chopped clams (juice reserved) x2
• 4 slices of bacon, chopped
• 1 onion, diced
• 3 tablespoons of butter
• Water
• 2 stalks of celery, diced
• 2 sprigs of fresh thyme, leaves only
• 1 clove of garlic, pressed or finely minced
• 1 1/2 teaspoon kosher salt
• Black pepper
• 2 large Yukon potatoes, diced, not peeled
• 1 1/2 cups half and half
• 1 tablespoon potato or corn starch (optional for thickening)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Drain the clam juice into a 2 cup measuring cup. Add enough water to make 2 cups of liquid. Set the clams and juice/water aside

Step 2

2. In a large Dutch oven, saute the chopped bacon. Cook, stirring occasionally, until fat has rendered out of it, but don't let it get crispy

Step 3

3. Add the butter, onion, celery, and thyme. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until the onion starts turning translucent

Step 4

4. Add the garlic, salt, and pepper. Cook for 1 minute, stirring frequently

Step 5

5. Add the potatoes and clam juice/water mixture and stir. Put the lid on the pot and cook for 25-30 minutes, until potatoes are soft and soup is hot through and through

Step 6

6. Add the clams and the half and half. Let the chowder heat through, but try not to boil it