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New England Clam Chowder

Updated June 09, 2016

Serve this rich, creamy soup with plenty of saltines or crusty bread.

Caution: cook clams on day of purchase.

Prepare ahead: Steps 1 and 2 can be completed several hours in advance; keep the clams refrigerated until ready to use.

Makes6 servings

Preparation Time - Text 15 mins

Cooking Time35 min

Cooking Time - Text35

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

MealDinner, Lunch

Taste and TextureCreamy, Rich, Savory

Type of DishChowder, Soup

Ingredients

  • 36 littleneck clams
  • 1 tbsp oil
  • 4 slices bacon, sliced
  • 1 onion, finely chopped
  • 2 baking potatoes, such as russet, peeled and cut into ½ in (1cm) cubes
  • 2 tbsp all purpose flour
  • 2½ cups whole milk
  • Salt and freshly ground black pepper
  • ½ cup heavy cream
  • 2 tbsp finely chopped parsley

Instructions

Place the clams and ¼ cup water in a large saucepan. Cover and cook over high heat, shaking the pan, until the clams open. Using tongs, transfer the clams to a bowl. Strain the liquid through a wire sieve lined with paper towels to remove grit. Add enough water to measure 2 cups. Remove the clams from the shells. Coarsely chop the clams, cover, and chill.

Heat the oil in a large, heavy pan over medium heat. Add the bacon and cook until crispy. Using a slotted spoon, transfer to paper towels to drain.

Add the onion and potatoes to the pan. Cook for 5 minutes, or until the onion has softened. Stir in the flour and cook for 2 minutes.

Stir in the clam juice and milk and season with salt and pepper. Cover, reduce the heat, and simmer for 20 minutes or until the potatoes are tender. Stir in the cream and clams, and heat through without boiling. Season and serve hot, topped with the bacon and parsley.

Variation:

Manhattan Clam Chowder: Delete the milk and cream. Add one 28 oz (794g) can chopped tomatoes with their juice to the pot with the clam juice. Substitute chopped thyme for the parsley.

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