Extra Creamy Clam Chowder

Marsha Gardner

By
@mrdick1950

I have lived in both Rhode Island and Massachusetts and eaten clam chowder in both states. MA likes their chowder thick and white. RI likes theirs thin and without milk or cream. I like both ways but I really like it best extra creamy. So does my grandson Victor. He loves my Extra Creamy Clam Chowder.


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Ingredients

2 c
steamed, prepared clam meat coarsely chopped
1/2 lb
bacon, cut into a small dice
2 Tbsp
butter, unsalted
4 c
onion, chopped
3 c
celery, chopped
3/4 c
all purpose flour
4 c
red potatoes, diced
2 Tbsp
old bay seasoning
1 1/2 tsp
thyme, dried
freshly ground black pepper to taste
2 bottle
clam juice
2 c
whole milk
2 c
heavy cream
1/4 c
fresh parsley, chopped

Directions Step-By-Step

1
(20 cockles, or 2-1/2 dozen cherrystone clams, scrubbed & steamed in 2 cups of water. Reserve juice & strain. Discard any clams that do not open. Clean & chop meat.)
2
Cook bacon over low heat, until fat is rendered and bacon is lightly browned. Remove from pan.

Add butter to fat remaining in pan. Add flour. Cook & stir until roux becomes a light yellow color – approximately 10 minutes. Add chopped onion and celery. Cook until onion is transparent (approx. 10 minutes). Add seasonings & cook for 2 minutes before adding potatoes and clam juice.
3
Cook stirring often until potatoes are al dente’ (approx. 12-15 minutes). Mixture will be very thick!

Add milk and cream. Cook until potatoes are completely cooked through & soup is smooth & thick. Do not let boil. Add clams & heat for 5 more minutes. Check for seasonings.

Garnish with parsley, & serve with oyster crackers.
4
Three cans of chopped clams and 2 extra bottles of clam juice may be substituted for the fresh clams. If I am in a hurry I often par boil the cubed potatoes before adding them to the chowder, just drain and add.

About this Recipe

Course/Dish: Chowders