New England Clam Chowder

Today is a cold, rainy day in the Carolinas and on a cold, rainy day the only thing more appealing to me than a blanket and a nap is New England Clam Chowder.  Growing up in Connecticut, I have had my fair share of the stuff.  I have found that no matter what, the best kind is the homemade kind.  Made with fresh clams if you can.  I don’t have the luxury of fresh clams, unless I want to pay a pretty penny for them, so I am going with canned ones. 

4 slices bacon, diced

1 1/2 cups chopped onion

1/2 cup chopped celery

1/4 cup chopped red pepper

1 1/2 cups water

4 cups peeled and cubed potatoes

1 1/2 teaspoons salt

pepper to taste

3 cups half-and-half

3 tablespoons butter

1/2 cup heavy cream

2 (10 ounce) cans minced clams

3 sprigs of thyme

Place cubed potatoes in water, add salt and pepper and boil until they are fork tender.  Drain and set aside.

Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, celery and peppers and cook 5 minutes.  Add the potatoes to pot.

Pour in half-and-half, heavy cream and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup.  Add the thyme sprigs. Cook for about 5 minutes, or until heated through. Do not allow to boil.  Add more of the reserved clam juice if you would like to thin the chowder.


2 thoughts on “New England Clam Chowder

  1. Pingback: Weekly Menu 3/4-3/8 | Domestic Charm

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