Few things are more welcome than a hearty bowl of New England Clam Chowder. Bacon crumbled atop each serving is the key to this chowder's deep, satisfying smokiness. We enjoy this hearty, simple soup with crusty bread, a tossed green salad, and a crisp Sauvignon Blanc.
Ingredients:
- 4 (6 1/2-ounce) cans chopped clams, undrained
- 2 (8-ounce) bottles clam juice
- 4 bacon slices
- 1 cup chopped onion
- 1 cup chopped celery
- 1 garlic clove, minced
- 3 cups cubed red potato
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon black pepper
- 3 parsley sprigs
- 1 bay leaf
- 2 cups 2% reduced-fat milk
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- Thyme sprigs (optional)
Directions:
- Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
- Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
- Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.
