New England Clam Chowder
A thick, creamy chowder loaded with tender clams, potatoes, and smoky bacon for the ultimate cozy bowl.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Drain the canned clams, reserving the juice; set the clams aside. In a heavy pot over medium heat, cook the bacon until crisp, about 6 minutes, then remove with a slotted spoon.
- 2
Add the butter to the bacon fat, then the onion and celery. Cook 5 to 6 minutes until softened and translucent.
- 3
Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw taste and form a light roux.
- 4
Gradually whisk in the bottled clam juice and reserved clam juice until smooth. Add the potatoes and thyme, bring to a gentle simmer, and cook 15 to 18 minutes until the potatoes are fork-tender.
- 5
Stir in the heavy cream and reserved clams and warm through over low heat for 3 to 4 minutes; do not boil or the cream may curdle.
- 6
Season with salt and pepper, ladle into bowls, and top with the reserved crispy bacon and a little extra thyme.
Plan it in Listahan
Add New England Clam Chowder to your week, check it against your household's allergens, and build the shopping list automatically.