i love clam chowder. i’ve consumed it at many restaurants and have made it out of a can a few times, but i’ve never actually tried making it from scratch. i came across this recipe at epicurious.com and thought it seemed pretty simple. after sending it over to ian for further review, i went ahead and made it for our weekly hanging out of watching tv trash-ness.
- 1 1/4 pound canned clams, minced, juices reserved – about 3 cans
- 2-3 cups bottled clam juice
- 2 bacon slices, minced
- 1 onion, diced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon thyme leaves, chopped
- 1 pound potatoes, peeled, diced
- 3 cups heavy cream or half and half
- Salt, to taste
- Freshly ground black pepper, to taste
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
drain the clams and combine that juice with enough bottled juice to equal 3 cups. the juice from three cans and one bottle of clam juice will be enough.
cook the bacon in a soup pot over medium heat until crisp.
add the onion and cook until translucent, stirring occasionally. add the flour and stir over low heat for about 2-3 minutes.
whisk in the clam juice and bring to a simmer. cook for 5 minutes. if the liquid is too thick, add more clam juice to adjust. add thyme.
add the potatoes and simmer for about 15 minutes or until tender.
add the cream and clams once the potatoes are cooked. serve with oyster crackers or crispy bread, seasoning with tobassco sauce and worcestershire to taste.
there is no photo. why? simply because i forgot to take one. probably because i was enjoying this too much to take one. sorry!
at any rate, this has been the best clam chowder i’ve had in a long time. and really, really simple to make. warm, creamy, potato-y with a hint of clam. perfect for dinner on a cold night. enjoy!