New England Clam Chowder
ID: ff1e5e89...
A classic, hearty New England clam chowder made the easy way using canned clams and bottled clam juice. This rich and creamy soup is loaded with potatoes, savory bacon, and tender clams, perfect for a comforting meal.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Drain canned clams to collect 2 cups of clam juice, topping off with bottled juice if needed. → Sauté bacon, onions, and celery in butter, then season with salt, pepper, thyme, and optional flour. → Add clam juice and water, bring to a boil, and cook diced potatoes for 15 minutes until tender. → Stir in the clams and heavy cream, bring back to a boil, then let the chowder rest before serving.
Cooking Steps
Brief Cooking Order
Drain canned clams to collect 2 cups of clam juice, topping off with bottled juice if needed. → Sauté bacon, onions, and celery in butter, then season with salt, pepper, thyme, and optional flour. → Add clam juice and water, bring to a boil, and cook diced potatoes for 15 minutes until tender. → Stir in the clams and heavy cream, bring back to a boil, then let the chowder rest before serving.
Introduction
A classic, hearty New England clam chowder made the easy way using canned clams and bottled clam juice. This rich and creamy soup is loaded with potatoes, savory bacon, and tender clams, perfect for a comforting meal.
Step 1
Drain the juice from the canned clams into a measuring cup. You want about 2 cups of clam juice total; top it off with bottled clam juice if needed. Keep the drained clams aside.
Step 2
Melt 1 tablespoon of butter in a pot over medium heat, then add the par-cooked chopped bacon and cook it off slightly.
Step 3
Add the diced onions and diced celery to the pot with the bacon.
Step 4
Season with a little bit of salt, black pepper, and 2 small pinches of chopped fresh thyme. Stir to combine.
Step 5
Optionally, sprinkle in a couple of tablespoons of flour and stir well to help give the chowder some body.
Ingredients List
Important Notes
Using canned clams and bottled clam juice is a convenient and fast alternative to steaming fresh chowder clams.
Keeping the skins on the russet potatoes adds rustic texture and flavor, but make sure they are washed thoroughly before dicing.
Adding a small amount of flour is optional but helps thicken the soup slightly to give it a classic chowder consistency.
Letting the chowder rest for a few minutes off the heat helps develop the flavor and prevents burning your mouth.
Serve the chowder topped with freshly cracked black pepper and oyster crackers if available.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...