New England Clam Chowder features plump chopped clams, smokey bacon, fresh thyme, potatoes and celery in a rick, creamy broth.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Soup
Keyword: Bacon, clam, cream, potatoes
Servings: 6
Author: Adapted from Yankee Magazine recipe featured in New England Today
Ingredients
3strips thick-cut baconI used Neuske's, which I think is worth the extra cost
4tablespoonsunsalted butter
1large onioncut into 1/4-inch cubes
1rib celerycut into 1/8-inch slices
1teaspoonchopped fresh thyme leaves
2bay leaves
2medium-size white potatoespeeled and cut into ¼-inch cubes
1/2cupall-purpose flour
3cupsbottled clam juicedivided
1poundchopped fresh clam meatwith juices (see Note)
Kosher salt to taste
2cupslight cream
1teaspoonwhite pepper
Instructions
Set a 4- to 6-quart pot over medium-low heat. Add the bacon and cook, turning occasionally, until crisp, 10 to 12 minutes. Remove the bacon, leaving the fat in the pot, and crumble into small pieces; set aside.
Add the butter, onion, celery, thyme, and bay leaves to the pot. Cook covered, stirring often, until onions and celery are tender, 6 to 10 minutes.
Return the bacon to the pot and stir. Reduce the heat to low and cook, stirring occasionally, while you prepare the potatoes.
In a 2- to 3-quart pot on high heat, boil the diced potatoes in salted water until tender, 5 to 8 minutes. Drain and set aside.
Turning back to the onion/bacon mixture, increase the heat to medium-low.
Add the flour gradually, stirring continuously, until a thick paste forms. Stir and cook 5 minutes.
Increase the heat to medium and slowly add the bottled clam juice, 1 cup at a time, incorporating it into the mixture before adding more.
Increase the heat to medium-high and add the potatoes and clam meat with its juices. Keep stirring 5 minutes, until the clams are tender.
Add the cream slowly; then stir in the white pepper.
Discard the bay leaves before serving. Serve hot.
Additional Notes:
Many supermarkets carry frozen, chopped clam meat in 1-pound containers, which is fresher than canned and just as convenient. Simply defrost before using.
If you make this soup in advance, or have leftovers, it does thicken up a little bit after it's refrigerated. Thin, if desired, with some broth or milk.