Easy and Delicious Clam Chowder!
photo by Bev I Am
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 7 slices bacon, chopped (can use more)
- 1 onion, finely chopped
- 2 tablespoons fresh minced garlic (optional or to taste)
- 2 stalks celery, finely diced
- 1⁄2 cup dry white wine (or use chardonnay)
- 1 cup whipping cream (unwhipped)
- 1 cup full-fat milk
- 2 (5 ounce) cans clams (save the juice!)
- 1 large bay leaf
- 1 teaspoon dried thyme (rubbed between fingers to release the flavors)
- 1 small russet potato, peeled and grated
- 1 1⁄2 cups evaporated milk
- 3 tablespoons chopped fresh parsley
- salt
- pepper (lots of pepper!)
directions
- In a heavy-bottomed pot brown the bacon, then add in onions, celery, thyme, bay leaf and garlic (if using); saute for about 4 minutes.
- Add in wine, whipping cream, milk and the juice from the clams (save the clams to add in the end).
- Add in the grated potato; bring to a slow simmer and cook for about 20 minutes until the grated potato softens, releases the starches and thickens the chowder base.
- Add in the reserved clam meat, evapoated milk and chopped parsley; bring to JUST a simmer and remove from heat.
- Season with salt and lots of black pepper.
- Delicious!
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Reviews
-
This is New Year's Eve, and I had leftover clams from a paella recipe I used last night. I was looking for a quick, delicious, homemade New England Clam Chowder that nourished our souls as well as our palettes. This was absolutely perfect! I actually had everything on hand, and also halved the recipe just for the two of us, to cuddle up and be cozy. The chowder was a perfect thick base, that only got better and better with simmering. I added lots of pepper as suggested, and that was so wonderful! I added a thinly sliced scallion to the top for garnish, and a crushed up saltine cracker. Oh yum, yum! Thanks kitten...will make again and again!
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