Quick New England Style Clam Chowder
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 less than an hour.e.
Servings 6
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
Yukon Gold or Red Bliss Potatoes don't require peeling. For a bright white color, peel the potatoes. If using Russet Potatoes, those should be peeled.
Recipe source: Cooks Country June/July 2006
Recipe source: Cooks Country June/July 2006