new england clam chowdah
(1 rating)
I have several versions of this, but this is the easiest and also my favorite. You could buy clams in the shell and steam them, but this is so much quicker and it really is creamy and delicious.
(1 rating)
yield
10 serving(s)
prep time
10 Min
cook time
40 Min
method
Stove Top
Ingredients For new england clam chowdah
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4 slicebacon, fried crisp, and crumbled
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19 1/2 oz( 3- 6.5 oz) chopped clams in can
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16 ozclam juice
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1/2 ccelery, diced
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1 mdonion, diced
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2 smpotatoes, diced
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1/2 tspeach salt and pepper, or to taste
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1/2 tspdried thyme
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2 tspdried parsley
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3 cwhole milk
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1 ccream
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slurry:
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1/2 ccornstarch
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1/2 ccold water
How To Make new england clam chowdah
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1Drain minced clams, save juice.
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2Saute bacon til crisp, drain and crumble. -
3Saute the onions and celery in reserved bacon fat until onion is translucent.
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4Add all the clam juices,diced potatos, and seasonings.
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5Simmer until potatoes are fork tender, not mushy.
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6Mix slurry ingredients and stir in a little at a time, using a spatula works really well here.
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7Continue cooking until mixture thickens, then add in milk, cream and clams.
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8Heat until everything is hot, don't boil.
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9You can garnish with some parsley and even some crispy bacon
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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