New England Clam Chowder Recipe
My New England clam chowder recipe is pretty darn yummy and I am not even that big of a fan of clams. Before this I had only had canned clam chowder. Ewwww Anyone that knows me knows I am not a fan of anything from a can! I live my life trying not to open a can except for tomatoes! Don’t expect much leftovers with this soup. My family of four each had a bowl and there was maybe 2 bowls left.
This is not a soup that has to cook all day either! New England Clam Chowder is done in about an hour and a half! Maybe a little less. I served my soup in a bread bowl but you could serve it in a regular bowl too!
New England Clam Chowder Recipe
Ingredients:
about 4 dozen clams (I had a bag of 50) Littlenecks
2 1/4 cups water
4 strips thick bacon
1 onion diced
1 1/2 pounds gold potatoes, diced into small cubes
6-8 ounces frozen corn thawed
3 tablespoons butter
splash of wine (optional, a few tablespoons)
3 cups half and half
1/2 tsp dry thyme
1/2-1 tsp old bay
Directions:
Scrub the shells of the clams with cool water. I used my veggie brush and got quite a bit of dirt off. Place them in a pot and pour the 2 1/4 cups water over. (you are saving this water for your clam juice) Turn on high and bring to a boil. Cook for about 6 minutes. Remove the shells that opened and cook the remaining for another 3 minutes. Set the clams aside to cool.
While the clams are steaming you can chop up your bacon. Then place it in the pot you will make the soup in. Cook until crispy. Now add the onion and cook until its translucent. Add the diced potatoes, reduce the heat, and cover. Cook for about 10 minutes or until the potatoes are soft but not cook all the way.
Scoop out the veggie mixture and place in a bowl, don’t drain it because you want any drippings left in the pan. Stir the corn into the veggie mixture.
Add the butter and the wine to the pan and cook for 1-2 minutes (medium heat), scrapping the bottom to get up those little browned bits from the bacon. Add the half and half and stir often. Strain your clam juice through a coffee filter placed in a strainer. Add this juice to the pot and stir.
Add the thyme and old bay to the pot and stir well. Place the veggies back in the pot and simmer for about 45 minutes. While the soup cooks I pull my clams from the shells. I cut them in half and add them back into the soup when there is about 15 minutes. Serve and Enjoy!
- about 4 dozen clams (I had a bag of 50) Littlenecks
- 2 1/4 cups water
- 4 strips thick bacon
- 1 onion diced
- 1 1/2 pounds gold potatoes, diced into small cubes
- 6-8 ounces frozen corn thawed
- 3 tablespoons butter
- splash of wine (optional, a few tablespoons)
- 3 cups half and half
- 1/2 tsp dry thyme
- 1/2-1 tsp old bay
- Scrub the shells of the clams with cool water. I used my veggie brush and got quite a bit of dirt off. Place them in a pot and pour the 2 1/4 cups water over. (you are saving this water for your clam juice) Turn on high and bring to a boil. Cook for about 6 minutes. Remove the shells that opened and cook the remaining for another 3 minutes. Set the clams aside to cool.
- While the clams are steaming you can chop up your bacon. Then place it in the pot you will make the soup in. Cook until crispy. Now add the onion and cook until its translucent. Add the diced potatoes, reduce the heat, and cover. Cook for about 10 minutes or until the potatoes are soft but not cook all the way.
- Scoop out the veggie mixture and place in a bowl, don’t drain it because you want any drippings left in the pan. Stir the corn into the veggie mixture.
- Add the butter and the wine to the pan and cook for 1-2 minutes (medium heat), scrapping the bottom to get up those little browned bits from the bacon. Add the half and half and stir often. Strain your clam juice through a coffee filter placed in a strainer. Add this juice to the pot and stir.
- Add the thyme and old bay to the pot and stir well. Place the veggies back in the pot and simmer for about 45 minutes. While the soup cooks I pull my clams from the shells. I cut them in half and add them back into the soup when there is about 15 minutes. Serve and Enjoy!
