Edit ModuleShow Tags

FreshTartSteph Recipe: New England Clam Chowder


Published:

On cold, crazy school nights, it's more than nice to be able to reach into the pantry and pull together a fast, satisfying meal. Pasta always is a safe bet, but this simple clam chowder is a terrific change of pace. Canned clams are a real treat if you put your hands on the right brand. Look for Doxsee or Snow's brand (same company), which are packed in flavorful clam juice (not just water).

I personally prefer a brothy clam chowder, creamy but not thick and gloppy. This version is rich with bacon and onions, with just enough cream to set off the briny sweetness of the clams. Pure comfort! The fact that it's fast and easy is really just a bonus.
 

New England Clam Chowder

Adapted from Cook’s Illustrated
Serves 6

Note: You can skip the flour for a gluten-free chowder.

4 slices thick-cut bacon, chopped small
1 large Spanish onion, chopped small
2 Tbsp. flour (I skip this)
4 medium red potatoes, peeled, cut into 1/4 dice
1 bay leaf
1/2 tsp dried thyme
1/2-1 c. heavy cream (to taste)
2 Tbsp. minced fresh parsley
4 cans (6.5 oz each; preferably Snows or Doxsee) minced clams in clam juice, drained over a bowl, broth reserved
2 bottles clam juice (8 oz. each; preferably Snows or Yankee)
1 c. water
salt and freshly ground pepper

In a large saucepan or Dutch oven, fry the bacon over medium-low heat until the fat renders and the bacon crisps, 5-7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam broth, clam juice, and water. Add the potatoes, bay leaf, and thyme and simmer until potatoes are tender, about 10 minutes. Add the clams, cream, parsley, and salt (if necessary) and pepper to taste; bring to simmer. Remove from the heat, discard the bay leaf, and serve immediately.

Edit ModuleShow Tags

Related Articles

Ever Dream of Starting A Food Business? Help is Here.

How Grow North MN helps Minnesota food and agriculture businesses flourish

White Chili with Jalapeños, Spinach, Cheddar and Optional Chicken Sausage Recipe

Please vegetarians and meat-eaters alike with the same pot of chili—plus it’s gluten free

Three Things to Eat: January 16-22

Food critic Joy Summers recommends the best dishes at Constantine, Los Ocampo, and Hola Arepa
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Ever Dream of Starting A Food Business? Help is Here.

How Grow North MN helps Minnesota food and agriculture businesses flourish

White Chili with Jalapeños, Spinach, Cheddar and Optional Chicken Sausage Recipe

Please vegetarians and meat-eaters alike with the same pot of chili—plus it’s gluten free

Three Things to Eat: January 16-22

Food critic Joy Summers recommends the best dishes at Constantine, Los Ocampo, and Hola Arepa

Rosemary Parmigiano-Reggiano Popcorn Recipe

Jazz up a healthy popcorn snack with Italian flair and celebrate National Popcorn Day

Farm To Table Worth Visiting In St. Michael

What happens when a hotel chef leaves downtown and opens a restaurant in a small exurb near Albertville
Edit ModuleShow Tags
Edit ModuleShow Tags