45 minutes
Indulge in the comforting flavors of this Hearty Homestyle Clam Chowder without spending all day in the kitchen. This simplified version of the classic dish delivers a creamy and savory experience that is sure to warm you from the inside out.
Minced Clams, drained, liquid reserved
0 oz
Clam Juice
0 oz
Red Potatoes, scrubbed and diced into 1/2-inch pieces
0 lb
each
Fresh Thyme Leaves, minced
teaspoons
Bacon, chopped finely
slices
Onion, minced
each
Garlic, minced
cloves
cups
cups
Fresh Parsley Leaves, chopped
tablespoons
1. Drain Clams
Place a strainer over a medium bowl and drain the canned clams, reserving the liquid. Combine the reserved clam liquid with the bottled clam juice. If necessary, add enough water to measure a total of 5 cups.
2. Simmer Potatoes
In a medium saucepan, bring the combined clam juices, diced red potatoes, bay leaves, and minced thyme to a boil over high heat. Once boiling, reduce the heat to low and maintain a gentle simmer.
3. Crisp Bacon
Meanwhile, in a large Dutch oven, cook the chopped bacon over medium heat until just crisp, which should take about 5 to 7 minutes.
4. Soften Onion
Add the minced onion to the bacon and continue cooking until softened, roughly 5 minutes.
5. Add Garlic
Stir in the minced garlic and cook until fragrant, about 30 seconds.
6. Roux Creation
Sprinkle in the all-purpose flour and stir well, cooking for 1 minute to form a roux.
7. Combine Mixtures
Carefully pour the simmering potato and clam broth into the Dutch oven with the onion mixture, scraping the bottom of the pan with a wooden spoon to release any flavorful bits.
8. Add Clams and Cream
Stir in the drained clams, heavy cream, and chopped parsley, and simmer until the potatoes are tender, which should take an additional 5 to 7 minutes.
9. Season
Taste and adjust seasoning with salt and pepper to your preference.
Opt for the freshest clams possible. Fresh, live clams will give your chowder a deeper flavor. If you can’t get fresh clams, high-quality canned clams with their juice are acceptable.
Use the liquid from the clams as part of your broth base to boost the clam flavor. Supplement with bottled clam juice if needed.
Render fat from salt pork or bacon and sauté onions and celery in it for a flavorful foundation.
Make a roux from butter and flour, cooking until golden to avoid a raw flour taste and achieve the right chowder consistency.
Season well with salt, pepper, fresh thyme, and a bay leaf for depth. Remove the bay leaf before serving.
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