New England Clam Chowder

Total Time:
30 min
5 min
25 min

6 to 8 servings

  • 10 cherrystone or quahog clams
  • 2 cups water
  • 4 ounces chopped onions
  • 2 ounces chopped celery
  • 1 pinch dried thyme
  • 4 bay leaves divided
  • 2 whole black peppercorns
  • 6 ounces apple-wood smoked bacon, cut into small pieces
  • 2 large Spanish onions, medium diced
  • 1 tablespoon dried thyme
  • 1 teaspoon crushed red pepper flakes
  • 4 ounces unsalted butter
  • 3 Yukon gold potatoes, washed and medium diced
  • 2 cups heavy cream
  • Salt and freshly ground black pepper
  • 2 tablespoons freshly chopped parsley leaves
  • Oyster crackers, for garnish
  • Wash the clams several times in cold water. Make sure all of the clams are closed. Discard any clams that remain open after you tap on the shell. In a large pot over high heat, add 2 cups of water, the onion, celery, thyme, 1 bay leaf, and the peppercorns. Add the clams, cover and steam until all of the clams open.

  • Remove the clams from the liquid and remove them from the shells. Chop the clams into small pieces and set aside. Strain the juice through a fine strainer and reserve.

  • Cook the bacon in a heavy bottom pot over medium heat, until rendered and crispy. Add the onions, remaining 3 bay leaves, the thyme, crushed red pepper and butter. Cook until the onions are translucent. Add the potatoes and the reserved clam juice. Cook until potatoes are tender.

  • Add the heavy cream and chopped clams and simmer for approximately 5 minutes. Lightly season with salt and pepper, to taste, and stir in the chopped parsley.

  • Serve in bowls with oyster crackers.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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