New England Style Clam Chowder is the creamy “white” version. This recipe is a “quicker” version, using canned clams. The broth is creamy with a perfect balance of bacon and hearty potatoes. This comforting soup can be ready in about 30 minutes!
Clam Chowder can be hit and miss, when it comes to good flavor. A spoonful of creamy “chowda” with chewy bits of clams and hearty potatoes is true comfort food to my palate. I love both the “red” (Manhattan) Clam Chowder and the “white” New England Style Chowder.
Authentic Clam Chowder includes fresh clams. They can be a bit pricey and sometimes it’s just not convenient to find– let alone buy. (I discovered this when I sought fresh clams to make paella.)
Once a craving for a bowl of creamy clam chowder beckoned me, I realized that I had canned minced clams. An internet search found a recipe on America’s Test Kitchen. I had all of the ingredients on hand, so let’s begin:
Ingredient staples in our kitchen includes bacon (I freeze strips to easily cut into strips/lardons) and Yukon Gold Potatoes (these make the BEST creamy mashed potatoes).
Cook the bacon, onion and garlic. Thicken with a bit of AP flour. Add clam juice and water. Add the potatoes. NOTE: These are unpeeled Yukon Gold Potatoes. See additional recipe notes about substitutions.
Add bay leaves and thyme, then the drained minced clams, cream and fresh parsley. Cook until the potatoes are tender.
My preference for hearty soups is that it is more on the thicker side. Potato Starch is an ingredient that does the job quite well. One Tablespoon worked out perfectly.
Soup’s ready in 30 minutes!
TASTING NOTES: Really tasty, and ready in no time! The soup was creamy with the just the right amount of preferred thickness. I liked being able to control how much bacon is added, according to preference. There were just enough clams, and tender potatoes. The reason this chowder isn’t bright “white” is because the potatoes weren’t peeled– thus turning the soup a more golden color. The flavor remains the same. My husband, who claims he’s not a fan of clam chowder, went back for seconds. This soup recipe scratched my itch for a hearty bowl of clam chowder.
Quick New England Style Clam Chowder
Ingredients
- 4 cans minced clams 6.5-ounce
- 3 bottles clam juice 8-ounce
- 1 ½ pounds yukon gold or red potatoes scrubbed and cut into 1/2-inch pieces (see notes)
- 2 bay leaves
- 2 teaspoons minced fresh thyme leaves (dried is fine)
- 6 slices bacon chopped fine
- 1 onion minced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 1 cup heavy cream whole milks works, too
- 2 tablespoons chopped fresh parsley leaves
- 1 TBSP potato starch optional to thicken soup
Instructions
- Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary). Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.
- While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve.
Notes
Recipe source: Cooks Country June/July 2006
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