- Home
- New England Clam Chowder
New England Clam Chowder
Warm up on a cool day with this delicious New England clam chowder! Recipe courtesy of epicurious.com.
New England Clam Chowder
Prep Time: 25 minutes | Cook Time: 1 hours | Total Time: 1 hours
Print
Ingredients
- 8 pounds Vital Choice cultured clams
- 8 ounces Vital Choice bacon, cut into 1/2" pieces
- 1 tablespoon unsalted butter
- 2 celery stalks, minced
- 1 large onion, minced
- 1 garlic clove, minced
- 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2" pieces
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 cups heavy cream
- Kosher salt, freshly ground pepper
- Chopped fresh chives
- Oyster crackers or Vermont Common Crackers
Instructions
- Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8 to 10 minutes. Discard any that do not open.
- Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
- Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. NOTE: Clams and broth can be made 1 day ahead. Cover separately and chill.
- Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes.
- Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes.
- Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf.
- Bring chowder base to a simmer; cook until potatoes are tender, 20 to 25 minutes.
- Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken.
- NOTE: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
- Remove base from heat. Discard bay leaf. Stir in reserved clams and cream. Season with salt, if needed, and pepper.
- Divide chowder among bowls. Garnish with chives and oyster crackers.
Serves: Serves 8-10