New England Clam Chowder

Clam Chowda! That’s how I hear it in my head. We went on an awesome Summer vacation in Maine and I’m not sure which we loved better… the beautiful scenery or the food!

Here’s another one of our Maine foodie favorites ~ New England Clam Chowder

A hot bowl of this delicious soup with briny clams, chunks of potato in a creamy broth brings me right back to the relaxation of the ocean and majestic views

Oh, wait… we’re supposed to be cooking here. My apologies. Let’s get right to it

I was actually going to start with 2 slices of bacon to cook the veggies in and was just about laughed out of my kitchen by my family

So… let’s start with 4 slices of bacon, one celery stalk and a medium onion, diced uniformly

In a large stockpot over medium heat, saute the bacon for about 5 – 7 minutes until some of the fat is rendered. Add in the onion, sweat them for about 4 minutes, add in the celery, stir and cook down for another 4 minutes

Sprinkle in about 2 tablespoons of flour or cornstarch, stir and cook for another 2 minutes

While the veggies are cooking, strain three 10 ounce cans of clams over a large bowl. You should have about 2 cups of liquid. Add four 8 ounce bottles of clam juice which will bring the liquid to about 6 cups

I generally make soup with 8 cups of broth or stock so I’m going to add in 2 cups of chicken broth to bring the level up

Pour the clam liquid and stock over the bacon and veggies in the pot and give a stir. You can raise the heat up to medium high to bring to a simmer

In the meantime, let’s get the potatoes prepped. I like red potatoes in clam chowder because I believe they are typically what are used, but I also like that there is no peeling involved

Wash and cube about 5 red potatoes (2 cups) and add to the simmering pot of broth

Lower the heat to medium and cook for 20 minutes or until the potatoes can be easily pierced with a knife

We’re in the home stretch here… measure out 1 cup of heavy cream, get the bowl of clams ready and some nutmeg

Add the cream, clams and some grated nutmeg into the pot

Stir and heat through about another 5 minutes, re-season with kosher salt if necessary

Garnish with freshly chopped parsley and some additional crumbled bacon if desired (Again, my family is questioning why anyone wouldn’t want extra bacon!)

Enjoy!

Simply Sundays! ~ New England Clam Chowder

Time: 15 minutes prep, 40-45 minutes cook
Difficulty: Easy
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Ingredients

4 slices of bacon (+more cooked, crumbled bacon for serving, if desired)

1 celery stalk

1 medium onion

2 tablespoons of flour or cornstarch

Three 10 ounce cans of clams (clams and broth separated)

Four 8 ounce bottles of clam juice

2 cups of chicken broth

5 red potatoes (2 cups)

1 cup of heavy cream

Grated nutmeg

Kosher salt to taste

Fresh chopped parsley and additional cooked, crumbled bacon for serving if desired

Directions

Dice 4 slices of bacon, one celery stalk and a medium onion uniformly; in a large stockpot over medium heat, saute the bacon for about 5 – 7 minutes until some of the fat is rendered; add in the onion, sweat them for about 4 minutes, add in the celery, stir and cook down for another 4 minutes

Sprinkle in about 2 tablespoons of flour or cornstarch, stir and cook for another 2 minutes

While the veggies are cooking, strain three 10 ounce cans of clams over a large bowl; set clams aside. You should have about 2 cups of liquid. Add four 8 ounce bottles of clam juice which will bring the liquid to about 6 cups; add in 2 cups of chicken broth to bring the level up to 8 full cups

Pour the clam liquid and stock over the bacon and veggies in the pot and give a stir; raise the heat up to medium high to bring to a simmer

Wash and cube about 5 red potatoes (2 cups) and add to the simmering pot of broth; lower the heat to medium and cook for 20 minutes or until the potatoes can be easily pierced with a knife

Add 1 cup of heavy cream, the reserved clams and some grated nutmeg to the pot; stir and heat through about another 5 minutes, re-season with kosher salt if necessary

Garnish with freshly chopped parsley and some additional crumbled bacon

Tools used to make this recipe

Architec Gripperwood Gourmet Sheesham Cutting Board, 10 by 15-Inch

Farberware Classic Stainless Steel 6-Quart Covered Stockpot

Greenbrier Mini Prep Bowls

Anchor Hocking Glass 8 Cup Measuring

Cuisinart Fine Mesh Stainless Steel Strainer

Raniaco Stainless Steel Grater/Zester

Pyrex Prepware 1-Cup Measuring Cup