Easy New England Clam Chowder
Ingredients
Directions
Ingredients
8 oz
bacon, diced
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2 md
onions, diced
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4
stalks celery, diced
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0
salt
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0
freshly ground black pepper
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2
garlic cloves, minced
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1 tbsp
fresh thyme leaves
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0.5 c
flour
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1 lb
Yukon Gold potatoes, peeled and cut into 1/2-inch dice
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2
bay leaves
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6 c
clam juice (six 8-ounce bottles)*
Clam juice varies, salt-wise. We used Bumble Bee, a brand with very little added salt. (Canned clams come packed in a lot of salt water, but it’s much saltier than clam juice, with little flavor.)
*Show Note
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20 oz
canned baby clams, drained and chopped
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1 c
heavy cream
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0
cayenne pepper
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0
chopped fresh chives
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Easy New England Clam Chowder

Here’s proof that you don’t need to spend all day shucking clams to make some really awesome clam chowder!

4-6 servings

  1. Heat a heavy soup pot over medium heat. Add the bacon and cook, stirring often, until browned and crisp, about 8 to 10 minutes. Remove the bacon with a slotted spoon and set it aside.
  2. Add the onions, celery, and a generous pinch each of salt and pepper. Cook, stirring often, until the celery is nearly tender, about 8 minutes. Add the garlic and thyme, and sauté 1 minute. Add the flour, stirring to coat the veggies, and sauté 2 minutes.
  3. Stir in the potatoes, bay leaves, clam juice, and 1/2 teaspoon salt (less if your clam juice is already salty). Bring to a boil, reduce the heat, and simmer uncovered, stirring occasionally, until the potatoes are tender, about 30 minutes.
  4. Remove from the heat and immediately stir in the clams. Stir in the cream and reserved bacon. Season to taste with salt, pepper, and a dash or two of cayenne (optional). Ladle into bowls and sprinkle with chopped fresh chives.

Recipe by Tara Tuckwiller