new england clam chowdah
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.
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 4 slices bacon, fried crisp, and crumbled
- 19 1/2 ounces ( 3- 6.5 oz) chopped clams in can
- 16 ounces clam juice
- 1/2 cup celery, diced
- 1 medium onion, diced
- 2 small potatoes, diced
- 1/2 teaspoon each salt and pepper, or to taste
- 1/2 teaspoon dried thyme
- 2 teaspoons dried parsley
- 3 cups whole milk
- 1 cup cream
- - slurry:
- 1/2 cup cornstarch
- 1/2 cup cold water
How To Make new england clam chowdah
-
Step 1Drain minced clams, save juice.
-
Step 2Saute bacon til crisp, drain and crumble. -
Step 3Saute the onions and celery in reserved bacon fat until onion is translucent.
-
Step 4Add all the clam juices,diced potatos, and seasonings.
-
Step 5Simmer until potatoes are fork tender, not mushy.
-
Step 6Mix slurry ingredients and stir in a little at a time, using a spatula works really well here.
-
Step 7Continue cooking until mixture thickens, then add in milk, cream and clams.
-
Step 8Heat until everything is hot, don't boil.
-
Step 9You can garnish with some parsley and even some crispy bacon
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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