New England Clam Chowder
New England Clam Chowder. Summers at the shore require at least one good clam chowder night. This is our classic clam chowder recipe loaded with thick-cut bacon, baby yellow potatoes, and of course lots of clams. Topped with fresh chives and lots of fresh cracked black pepper. It’s decadent and creamy and delicious and served with lots of crispy grilled bread. Happy Thursday guys, hope everyone’s enjoying a good cocktail ;))) !!
You know what day its is !! Thursday and that means my favorite day of the week. And I have a long weekend this week because I am taking off work on Monday…SO I am super excited. And in honor of the start of another summer weekend we are making Clam Chowder.
This is our first time having clam chowder at the new beach house. And it just wouldn’t be right to not have clam chowder at some point during our first summer at the new house. Because clam chowder is a summer staple and honestly we have been so obsessed with clams lately. I’m talking anything clams…you name it. Clam chowder, clams and spaghetti, clams on the grill. We have been having them every weekend. And we are planning on getting them again at our farmers market this weekend. Oops we just can’t help it !!
This New England Clam Chowder recipe is our classic and it’s so good which is why we always coming back to it. It’s got all the bacon, potatoes, clams, herbs. A simple but classic clam chowder. And a classic when it comes to clam chowder is the best in my opinion.
Well I am going to get back to my rum and orange juice and enjoy this clam chowder in a bit. Cheers to the weekend guys !!
Ingredients
5 slices thick cut bacon; chopped
1/2 onion; chopped
3 celery stalks; chopped
1 large garlic clove; chopped
2 tablespoons butter
1/3 cup flour
2 - 3 dozen little neck clams; steamed open, cooking liquid reserved
3 cups clam juice
5 cans chopped clams; juice strained and reserved
4 red potatoes; chopped
salt and pepper
cayenne pepper
3 thyme sprig leaves
2 bay leaves
1 cup heavy cream
1/3 cup chopped fresh parsley
1/4 cup chopped green onion tops
oyster crackers for serving
Directions
In a large stock pot, cook the bacon until crisp. Add the onion, celery, and garlic. Sauté for 5 minutes. Add the butter and flour. Mix together. Start adding the bottle clam juice very slowly. It will be very thick. The trick is to add slowly to start, a few tablespoons at a time. When it’s combined you can add quicker, stirring constantly. Add the reserved canned juice. Add the potatoes, salt, pepper, thyme, bay leaves, and cayenne pepper to taste.
Bring to boil and reduce heat stirring frequently. Simmer for 15-20 minutes until potatoes are tender. Add the reserved canned clams and steamed clams. Add any clam juice from steamed clams. Add the heavy cream and parsley. Stir together keeping warm. Add the reserved clam cooking liquid if the soup is too thick.
Serve topped with additional parsley, green onions, and oyster crackers.
