Clam Chowder is so tasty any time of year!
I have a secret…when I want a quick bowl of Clam Chowder I take canned Clam Chowder from the pantry and add a small can of chopped clams and a teaspoon of butter. Warm it up and voila! You have a tasty bowl of chowder.
But on days that I have the time and want something special and even tastier, I’ll make it from scratch. It’s easy to make and reminds me of days in Pismo Beach or San Francisco where they’ve taken Clam Chowder to the next level!
New England Clam Chowder
- 8 ounces bacon, cut into 1/2-inch pieces
- 6 6 ounce cans chopped clams
- 6 ounces clam juice
- 1 tablespoon butter
- 2 celery stalks, minced
- 1 large onion, minced
- 1 garlic clove, minced
- 2 1/2poundsYukon Gold potatoes, peeled, cut into 1/2-inch pieces
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 cups heavy cream
- Kosher salt, white pepper
- Chopped fresh chives
- Oyster crackers
Cook bacon in a large heavy pot until crisp. Take out all but 3 tablespoons bacon grease.
Melt butter the same pot over medium heat. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add bottled clam juice, potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken.
Remove base from heat. Discard bay leaf. Stir in clams and cream. Season with salt, if needed (clams’ brininess varies), and pepper. Low heat until warm.
Divide chowder among bowls. Garnish with chives and oyster crackers.