This classic New England clam chowder recipe includes all the traditional ingredients for true New England chowdah–fresh shellfish, bacon, potatoes, and cream–yet it’s rich and thick without turning glunky.
• Prep and cook time: 40 minutes
• Yield: Serves 6
• 2 tbsps flour
• 3 cups water
• 1 cup heavy cream
• 1 tsp chopped fresh thyme
• 4 bacon strips, finely chopped
• 2 tbsps chopped fresh parsley
• 1 medium size Spanish onion, diced small
• 3 large red potatoes, cut into 1/2 inch dice
• 7 pounds cherrystone clams, scrubbed and rinsed
- In a large soup pot over high heat, add clams to water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.
- Clean your soup pot; then, over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons bacon fat. Add diced onion to pot and sauté until translucent.
- Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.
- Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to pot. Stir in parsley, cream, and reserved bacon; cook just long enough to heat clams through, about 3 minutes.
This great family recipe is thanks to New England Recipes at https://newengland.com/today/food/clam-chowder-3/