Real New England Clam Chowder With Bacon
Ready In: 1 hr
Serves: 4-6
Ingredients
- 1 1⁄2 lbs steamer clams (or 2 lbs. cherrystone clams)
- 4 slices bacon, chopped
- 1 medium yellow onion, chopped
- 1 teaspoon butter
- 2 tablespoons all-purpose flour
- 3 medium potatoes
- 3⁄4 cup light cream or 3⁄4 cup half-and-half
- 3 tablespoons white wine
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon dried thyme
Directions
- Boil 1 1/2 inches water in a large pot. Rinse & scrub steamers, and add to boiling water. Cook covered 5-10 minutes, until all shells are opened. Remove clams to cool, reserve 3 cups broth.
- Cook bacon & onion in heavy pot over medium heat, stirring often, until bacon starts to crisp and onion is translucent, about 5 minutes. Meanwhile, peel and dice potatoes. Add butter to onion mixture, stir until melted. Add flour and stir 1 minute. Gradually add clam broth, stirring constantly.
- Add diced potatoes and bring to boil. Reduce heat to simmer until potatoes are soft, about 10 minutes, stirring often.
- Meanwhile, shuck, rinse, and chop clams. Add chopped clams.
- Add light cream, white wine, salt & pepper, and thyme. Return to boil, then reduce to simmer. Taste for seasoning, serve.
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