New England Clam Chowder
Tender clams are the centerpiece of this classic (and easy-to-make) chowder. No wonder it’s a New England favorite.
Ingredients
- 2 (6.5 oz) cans Chicken of the Sea® Chopped Clams, with juice
- 2 Tablespoons butter
- 1 cup yellow onion, diced (about 1/2 medium onion)
- 1 garlic clove, minced
- 1/2 teaspoon chopped fresh thyme or dill or 1/4 teaspoon dried
- 3 Tablespoons all-purpose flour
- 2 cups bottled clam juice
- 1 lb. russet potatoes (about 2 medium), peeled and cut into medium sized cubes
- 1/3 cup heavy cream
- salt, to taste
- freshly ground black pepper, to taste
- Optional bacon crumbles, for topping
Instructions
- Set a strainer over a medium bowl. Pour the clams through the strainer and transfer them to a small bowl. Set the clams and strained juice aside.
- Melt butter in a saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion has softened, about 5-8 minutes.
- Add the garlic and thyme/dill and cook, stirring occasionally, about 1 minute.
- Sprinkle in the flour and cook, stirring occasionally, about 2 minutes.
- While stirring constantly, slowly add the reserved strained clam juice and bottled clam juice.
- Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan.
- Reduce the heat to medium-low, add the potatoes, and bring to a simmer.
- Cook, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Stir in the cream and reserved clams and return to a simmer.
- Taste and season with salt and pepper as needed. Top with optional bacon crumbles.
