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. Total Time 43 minutes Servings 5-6 servings Ingredients Share 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. In this Recipe: Chopped Clams