Super Simple New England Clam Chowder
Celebrate this classic American dish with clams, potatoes, onions…. and bacon, or I’d be lost!
4 (6.5-oz) cans chopped clams in clam juice
8 slices thick-cut bacon, chopped
2 T butter
2 large sweet onions, chopped
4-5 celery ribs, finely chopped
1 ½ lb small red-skinned potatoes, ½ “ diced (peeled, if you prefer)
1/3 c flour
2 c chicken broth or bone broth
8-oz jar clam juice
2 tsp Better Than Bouillon – lobster (or chicken)
2 bay leaves
½ tsp garlic powder, minced parsley, dried oregano, dried thyme, salt & pepper
1½ c heavy (whipping) cream
Drain juice from clam cans into large measuring cup or bowl; set aside. Cook bacon in Dutch oven over med heat, stirring occasionally till nearly crispy; remove with slotted spoon to paper towels. Add butter to bacon drippings. Increase heat to med-high and sauté onions & celery 5-6 minutes. Add potatoes and sauté 1-2 more minutes. Sprinkle in the flour, stirring and cooking for 1 min. Then gradually stir in the broth till well combined. Then stir in reserved clam juices & bottled clam juice. Bring to a boil. Stir in the bouillon, followed by the bay leaves and all the seasonings. Bring to a boil, cover, reduce to a simmer, and let cook 15-20 min. (Potatoes should be tender.) Discard the bay leaves. Stir in half the bacon and all the cream. Return to a simmer to heat through. Stir in the clams and remove from the heat. Ladle into individual bread bowls or serving dishes. Garnish each serving with reserved bacon, oyster crackers, and/or fresh parsley, as desired. Makes 6 servings.
KISS Tips: If not using half the bacon for garnishing, definitely add it to the chowder. Fancify the dish by topping with a crispy slice of baked puff pastry. Chowder is also excellent served simply with a warmed, crusty loaf of French bread. For a spicy twist, add ¼ tsp crushed red pepper along with the other spices. You can also choose a gluten-free 1:1 replacement for flour. For extra creamy, thicken with a little flour or cornstarch slurry.
KISS Variations: For Super Simple variations, add chopped or diced tomatoes and replace cream with tomato broth for Manhattan Clam Chowder. For Rhode Island Clam Chowder, opt for a clear broth by replacing cream with additional chicken broth. We’ve also heard of a sort of “combo,” by keeping the cream and adding tomato broth for New Jersey Clam Chowder.
Want to use fresh clams to replace some or all the canned ones? Scrub 7-8 lbs fresh cherrystone or littleneck clams. Bring 5 cups water and 1 cup white wine to a boil in Dutch oven. Add clams, cover and let cook 5 minutes. Use slotted spoon to remove opened clams. Cover and let cook another 2-4 minutes. Remove remaining opened clams and discard any that failed to open. Pour remaining clam juice through fine mesh sieve to remove any shell bits or sand. (Add bottled clam juice or water if you don’t have a total of 4 cups of broth.) When clams have cooled, remove from shells and finely chop.
