New England Clam Chowder 2/1/2016

Number Of Serves: about 4 Serve(s)
Preparation Time: 1 hour

  1. 2 (6-1/2-ounce) cans minced clams, with their juices
  2. 2 tablespoons unsalted butter (1/4 stick)
  3. 1 cup small-diced yellow onion (about 1/2 medium onion)
  4. 1 slice thick-cut bacon, finely chopped
  5. 1 medium garlic clove, minced
  6. 1/4 teaspoon dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves (optional)
  7. 3 tablespoons all-purpose flour
  8. 2 cups (16 oz.) bottled clam juice
  9. 1 (14.5 oz.) can of diced potatoes
  10. 1/3 cup (2.6 oz.) heavy cream
  11. Kosher salt
  12. Freshly ground black pepper


1. Set a fine-mesh strainer over a medium bowl. Pour the clams through the strainer and transfer them to a small bowl. Set the clams and strained juice aside..

2. Melt the butter in a medium saucepan over medium heat. Add the onion and bacon and cook, stirring occasionally, until the fat has rendered from the bacon and the onion has softened, about 8 minutes.

3. Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 2 minutes.

4. While stirring constantly, slowly add the reserved strained clam juice and bottled clam juice. Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan. Reduce the heat to medium low, add the potatoes, and bring to a simmer. Cook, stirring occasionally, until the potatoes are knife tender, about 15 minutes.

5. Stir in the cream and reserved clams and return to a simmer. Taste and season with salt and pepper as needed.