Creamy Clam Chowder

Creamy Clam Chowder
Creamy Clam Chowder

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

4

servings

Ingredients

  • 12

    cherrystone clams (1 1/2 pounds scrubbed well

  • 2

    slices bacon, finely chopped

  • 1

    medium onion, finely chopped

  • 1

    large celery, stalk, finely chopped

  • 1

    teaspoon chopped fresh thyme, (or 1/4 teaspoon dried)

  • 3/4

    cup heavy cream

  • Dash of hot sauce, such as tabasco

  • Coarse salt and ground pepper

Directions

In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yeild 1 cup. Remove clam meat from shells; coarsely chop. In a large saucepan, cook bacon over medium-low heat until crisp. 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes. Puree about 1 cup mixture in a blender until smooth, Stir puree back into soup, add clams and hot sauce; season with salt and pepper.

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