New England Clam ChowderDownload
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
1 (10-ounce) can whole shelled clams
3 slices thick-cut bacon, chopped
1 small yellow onion, minced
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
3-1/2 cups water
2 medium Yukon gold potatoes, diced
1 cup whole milk
1/2 cup heavy cream
1/4 cup chopped fresh parsley (plus more for serving)
- Drain clams, reserving liquid, and chop into small pieces. Set aside. In a large pot over medium heat, fry bacon until crisp. Drain and discard all but 2 tablespoons of bacon grease.
- To the reserved bacon grease, add onion, salt, and pepper. Sauté until onions soften, about 5 minutes. Add flour and cook, stirring constantly for 2 minutes. Gradually whisk in water and reserved clam juice. Add potatoes and simmer covered for 10 to 15 minutes, or until tender.
- Remove from heat and stir in milk, cream, chopped clams and parsley. Season, to taste, with more salt and pepper. Garnish with reserved cooked bacon and more fresh parsley.