Clam Chowder


I haven’t met a chowder I didn’t like.  That includes this one.  I mean, what’s not to like………….bacon, potatoes, heavy cream!  Have I said enough?!

I must admit, this clam chowder is more brothy than your usual chowders.  I like it this way because the ingredients are already very rich in flavor.  I don’t want the texture to be too heavy.

I actually had to drink up some of the broth to get this shot of all the good stuff in this chowder.  That, and it gave me an excuse to eat more than I needed!

The next cold day we have, try this chowder and I’m sure it will warm you up quick!


Clam Chowder

4 slices bacon, cut into 1/2-inch pieces

3 tablespoons unsalted butter

2 cups finely chopped onion

1 cup finely chopped celery

1 1/2 teaspoons minced garlic

6 sprigs fresh thyme leaves

2 bay leaves

3 cups 1/2-inch cubed, peeled potatoes, about 1 1/4 pounds

2 cans (10 oz) clams with juice

3 cups clam juice

3 cups water

2 cups heavy cream

1/4 teaspoon freshly ground black pepper


In a large heavy pot cook the bacon until crisp and the fat is rendered. Pour off all bacon fat except 2 tablespoons. Add the butter, onions and celery and cook until softened, about 5 minutes. Add the garlic, thyme and bay leaves, and cook until the vegetables are thoroughly wilted (about 3 minutes) being careful not to brown. Add the potatoes, clam broth and water, and bring to a boil.

Lower the heat, cover, and simmer for 20 to 30 minutes, or until the broth thickens slightly and the potatoes are very tender. (If you like a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.) Remove from the heat, stir in clams and heavy cream and season with pepper and salt, if necessary.

Set aside for 1 hour, covered, to allow the flavors to marry. Place the pot over low heat, and slowly reheat, being careful not to bring to the boil.  Be sure to remove the  bay leaves and sprigs of thyme before serving.



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