Seafood

New England Clam Chowder

Name: New England Clam Chowder
Total time: 50 min
Yield: 6 servings
Cuisine: Seafood
Ingredients: 4 (6.5 oz) cans chopped clams, with juice; 4 slices thick-cut bacon, diced; 2 tablespoons unsalted butter; 1 large yellow onion, diced; 2 stalks celery, diced; 3 tablespoons all-purpose flour; 1 1/2 lbs Yukon Gold potatoes, peeled and cubed; 2 cups bottled clam juice; 2 cups heavy cream; 1 teaspoon fresh thyme leaves; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

A thick, creamy chowder loaded with tender clams, potatoes, and smoky bacon for the ultimate cozy bowl.

50 minutes

Serves 6

Lunch

Contains common allergens

Dairy Seafood Shellfish Wheat

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Instructions

6 steps

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.

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