New England Clam Chowdah

Jane Whittaker

By
@janenov46

I have several versions of this, but this is the easiest and also my favorite.
You could buy clams in the shell and steam them, but this is so much quicker and it really is creamy and delicious.


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Rating:

Comments:

Serves:

10

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

4 slice
bacon, fried crisp, and crumbled
19 1/2 oz
( 3- 6.5 oz) chopped clams in can
16 oz
clam juice
1/2 c
celery, diced
1 medium
onion, diced
2 small
potatoes, diced
1/2 tsp
each salt and pepper, or to taste
1/2 tsp
dried thyme
2 tsp
dried parsley
3 c
whole milk
1 c
cream
slurry:
1/2 c
cornstarch
1/2 c
cold water

Directions Step-By-Step

1
Drain minced clams, save juice.
2
Saute bacon til crisp, drain and crumble.
3
Saute the onions and celery in reserved bacon fat until onion is translucent.
4
Add all the clam juices,diced potatos, and seasonings.
5
Simmer until potatoes are fork tender, not mushy.
6
Mix slurry ingredients and stir in a little at a time, using a spatula works really well here.
7
Continue cooking until mixture thickens, then add in milk, cream and clams.
8
Heat until everything is hot, don't boil.
9
You can garnish with some parsley and even some crispy bacon

About this Recipe

Course/Dish: Chowders
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy