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Short Description
A creamy, hearty chowder filled with tender clams, potatoes, bacon, and onions, simmered in a rich broth for a classic New England favourite.
Ingredients
4 cans chopped clams
4 potatoes, diced
4 oz bacon bits
3 tablespoons unsalted butter
2 cups onion, finely diced
3 teaspoons chopped garlic
1 teaspoon thyme
2 each bay leaf
4 cups clam juice
2 tablespoons parsley, freeze-dried
8 green onions
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce
1 qt heavy cream
Slurry
Preparation
Drain the clams, setting aside both the juice and clams. Peel and chop the potatoes into 1-inch cubes and soak them in water. In a large pot over medium heat, sauté the bacon, onion, and butter for 5 minutes. Add the garlic, thyme, and bay leaves, and cook for an additional 5 minutes.
Add the drained potatoes, clam juice, and water. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are tender. Remove the bay leaves.
Add the cream and clams, bringing the mixture back to a boil. Once boiling, reduce to a medium boil and thicken with a slurry. Cook for 5 minutes, then lower the heat. Add the parsley, green onion, Worcestershire sauce, and hot sauce, seasoning to taste.