Jasper's New England Clam Chowder
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 4 slices bacon, diced
- 2 tablespoons butter
- 2 medium onions, diced
- 2 garlic cloves, minced
- 2 stalks celery & leaves, minced
- 2 teaspoons dried thyme
- 2 bay leaves
- 2 lbs red potatoes, diced to 1/2 inch
- 3 (6 ounce) cans minced clams
- 32 ounces clam juice (bottles or cans)
- 1 1⁄2 cups heavy cream
- white pepper (to taste)
- 2 tablespoons dried parsley (or fresh is nice)
directions
- Heat 4 to 6 quartsized soup pot, over low heat.
- Add diced bacon, rendering fat, cook til crisp, with slotted spoon, remove bacon and set aside.
- Add butter to the bacon drippings in the soup pot, then add diced onions, garlic, celery, thyme and bay leaves. Saute, stirring occasionally with wooden spoon, until onions are softened, not brown, about 10 minutes.
- Drain the canned clams, saving the liquid into the soup pot. Set the clams aside with the crisp bacon.
- Add the diced potatoes and bottled clam juice to the soup pot. Total broth should just barely cover the potatoes, if it does not, add a little water. Cover and cook vigoriously about 10 minutes.
- Mash cooked potatoes with a spoon against side of pot to thicken chowder.
- Cook 1 to 2 minutes more,uncovered, to release the starch from the potatoes, which causes the chowder to thicken nicely.
- Remove from heat. Add clams, bacon, and cream.
- Season and add Parsley. Serve immediately.
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Reviews
-
This is my new favorite Chowder recipe. I followed the recipe closely but had to refrain from the use of a couple items due to allergies but it was still the best I've ever cooked. Using the thick cut style bacon and that nifty starch release idea, instead of flour, this was truly a very busy chowder with every spoonful and amazingly flavorful.
-
I made two pots of this tonight. The first one I used your spices, the second one I used chipotle powder, allspice a little Worcestershire and thyme. Both were fantastic, I think this was the best chowder I have ever tasted in my life! I love that it wasn't thickened with flour or tons of heavy cream. I used a potato masher to mash up the potatoes a bit since I found the spoon to be tedious.
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Tweaks
RECIPE SUBMITTED BY
Grannydragon
Portland, 77