Recipe by dawnie2u
If you like a thick clam chowder, this recipe is not for you. However, if you like a brothy clam chowder, where you can really taste the clams, this one is for you.
Top Review by *Parsley*
I generally like my clam chowder thick, but I must say that I really loved this one. It's loaded with clams..... just how I love it. I usually like celery in my clam chowder, but the addition of the fresh parsley added just the perfect flavor that I didn't miss the celery. This was very easy to make and yummy to eat. Thanx for posting.
- 5 -6 1⁄2 ounces chopped clams, liquid reserved
- 24 ounces bottled clam juice
- 4 ounces diced prosciutto (or chopped bacon)
- 1 large yellow onion
- 2 tablespoons all-purpose flour
- 3 medium red potatoes, cut into 1/2-inch dice
- 1 large bay leaf
- 1⁄4 teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley leaves
- white pepper, to taste
Directions See How It's Made
- In a large soup pot, brown prosciutto, or bacon over medium-low heat until crisp.
- Add the onion and cook until softened.
- Add the flour and stir until lightly colored, about a minute.
- Slowly whisk in the clam broth, reserved clam liquid, potatoes, bay leaf and thyme. Simmer until the potatoes are tender, about 10 minutes.
- Add the clams, cream, fresh parsley, salt and white pepper.
- Bring to a simmer and serve immediately.
- (You may substitute any type of shellfish, or even fish for the clams in this recipe.).