She Strengthens

Savor the Flavor of New England: A Simplified Clam Chowder Recipe

Are you intimidated by the thought of making clam chowder from scratch? Fear not! We’ve taken the mystery out of this beloved New England classic by using convenient and flavorful canned clams and jarred clam juice. In just one hour, you can indulge in a rich and creamy chowder that’s sure to become a staple in your household.

Streamlining the Process

Gone are the days of steaming fresh clams to extract the juice and meat. Our recipe skips this step, allowing you to focus on the good stuff – sautéing onions, bacon, garlic, and thyme, then adding the clam juice, potatoes, and cream. The result is a thick and satisfying chowder that’s perfect for a chilly evening or a special occasion.

Easy Does It

If you’re new to making clam chowder, don’t worry – our recipe is designed for ease. With just 12 ingredients and a straightforward process, you’ll be enjoying a delicious bowl of chowder in no time. And if you’re feeling adventurous, we’ve got a recipe for using fresh clams too!

New England Classics Galore

Craving more regional favorites? Be sure to check out our easy lobster recipe for a taste of the coast.

Get Cooking!

Yields: 4 servings
Difficulty: Easy
Total Time: 1 hour

Ingredients

• 2 (6-1/2-ounce) cans minced clams, with their juices
• 2 tablespoons unsalted butter
• 1 cup small-dice yellow onion
• 1 slice thick-cut bacon, finely chopped
• 1 medium garlic clove, minced
• 1/4 teaspoon dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves
• 3 tablespoons all-purpose flour
• 2 cups bottled clam juice
• 1 pound russet potatoes, peeled and cut into medium dice
• 1/3 cup heavy cream
• Kosher salt
• Freshly ground black pepper

Step-by-Step Instructions

1. Strain and Set Aside
   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. Sauté and Soften
   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 Aromatics
   Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute.
4. Thicken and Combine
   Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 2 minutes. While stirring constantly, slowly add the reserved strained clam juice and bottled clam juice.
5. Simmer and Season
   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. Stir in the cream and reserved clams and return to a simmer. Taste and season with salt and pepper as needed.