New England Clam Chowder
ID: d0029f57...
A rich and hearty New England Clam Chowder made the easy way using canned clams, savory par-cooked bacon, diced potatoes, and a touch of fresh thyme. It's incredibly quick to prepare and packed with comforting coastal flavors.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Drain canned clams and combine can juices with bottled clam juice to reach 2 cups. → Sauté butter, bacon, onions, and celery in a pot, then season with thyme, salt, pepper, and flour. → Pour in clam juice and water, bring to a boil, then cook the diced potatoes for 15 minutes. → Stir in the drained clams and cream off the heat, let the soup rest, and serve with pepper.
Cooking Steps
Brief Cooking Order
Drain canned clams and combine can juices with bottled clam juice to reach 2 cups. → Sauté butter, bacon, onions, and celery in a pot, then season with thyme, salt, pepper, and flour. → Pour in clam juice and water, bring to a boil, then cook the diced potatoes for 15 minutes. → Stir in the drained clams and cream off the heat, let the soup rest, and serve with pepper.
Introduction
A rich and hearty New England Clam Chowder made the easy way using canned clams, savory par-cooked bacon, diced potatoes, and a touch of fresh thyme. It's incredibly quick to prepare and packed with comforting coastal flavors.
Step 1
Drain the liquid from 3 cans of clams into a measuring cup. Add bottled clam juice to reach exactly 2 cups of clam juice. Set the drained clams aside.
Step 2
Heat a pot over medium heat, melt 1 tablespoon of butter, and add the diced par-cooked bacon.
Step 3
Add the diced onions and celery to the pot with the bacon, stirring to combine.
Step 4
Season with salt, black pepper, and 2 pinches of fresh chopped thyme, then stir well.
Step 5
Sprinkle in 2 tablespoons of flour (optional, to thicken and add body) and stir to cook out the raw flour taste.
Ingredients List
Important Notes
Using canned clams is a great, easy alternative to steaming fresh clams, making the recipe much quicker.
If cooking bacon from raw at home, cook it halfway first and drain some of the grease before adding it to the soup pot.
Letting the soup rest off the heat allows the flavors to meld and prevents the cream from curdling or burning your mouth.
Oyster crackers are highly recommended to serve with this dish for an authentic experience!
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...