Easy New England Clam Chowder

This recipe is easier then classic new England clam chowder because it uses canned clams and bottled clam juice instead of fresh clams and freshly made clam broth.

Easy Clam Chowder Ingredients
- 2 (6-1/2-ounce) cans of minced clams, with their juices
- 2 tablespoons of unsalted butter (1/4 stick)
- 1 cup of diced onion (about half a medium onion)
- 1 slice of thick-cut bacon, finely chopped
- 1 medium garlic clove, minced
- 1/4 teaspoon of dried thyme
- 3 tablespoons of all-purpose flour
- 2 cups of bottled clam juice
- 2 medium size russet potatoes, peeled and diced
- 1/3 cup of heavy cream
- Salt and pepper to taste

Easy Clam Chowder Instructions
CLAMS: Drain the clams over a medium size bowl, put the clams in a small bowl, and set the clams and liquid aside for use later in this recpe. CHOWDER: Melt the butter in a medium size suacepan over medium heat. Add the choopped onion and bacon. Cook, stirring occasionally, until the onions are tender, and the fat has rendered from the bacon, usually about 8 minutes. Add the garlic and thyme and cook, stirring, about 1 minute longer. Stir in the flower and cook, stirring occasionally, until the raw flour taste has cooked away, usually about 2 minutes. Add the reserved clam liquid and the bottled clam juice to the bacon and onions and bring the mixture to a boil, scrapping the bits from the bottom and sides ofd the pan. Reduce the heat to medium low and add the diced potatoes. bring to a simmer and cook, stirring occasionally, until the potatoes are tender, usually about 15 or 20 minutes. Stir in the heavy cream and chopped clams and return to a simmer. Add salt and pepper to taste.

---

Clam Chowder | Chowders | Soup

Recipes by: Category - Cuisine - Ingredient - Name - Meal - Region

Kathie's Recipe Collection

---

See also
Kathie's Recipes A to Z
Kathie Fry's Official Web Site
Ask About Sports
Travel Guides International