Clam Chowder (03.07.14)

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  • 2 (6-1/2-ounce) cans minced clams, with their juices
  • 2 tablespoons butter
  • 1 cup small-dice yellow onion (about 1/2 medium 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 (about 2 medium), peeled and cut into medium dice
  • 1/3 cup heavy cream
  • 2 tablespoons parsley, diced
  • 2 cups oyster crackers (optional)
  • Kosher Salt and Black Pepper, to taste

 

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.

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.

Add the garlic, thyme, salt and pepper and cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle in the flour and cook, about 2 minutes.

While stirring constantly, slowly add the reserved strained clam juice and bottled clam juice. Bring to a boil, stirring occasionally. Add potatoes and heavy cream. Reduce heat to low. Cook for 20-25 minutes. Garnish with parsley and oyster crackers, if using.

Sponsor: Dan's Market