Easy Clam Chowder
A comforting and classic clam chowder recipe that brings together tender potatoes, flavorful bacon, and creamy textures in a rich and delicious soup. Perfect for cozy nights in or for sharing with loved ones.
— Constant Cookbook
Ingredients
- 3 bacon slices, chopped
- 1 Tbs. unsalted butter
- 2 celery stalks, chopped
- 1/4 yellow onion, finely chopped
- 1/2 tsp. dried thyme
- 1 bay leaf
- 3 red potatoes, cubed
- 2 cans (each 6 1/2 oz.) chopped clam meat, plus reserved clam liquor
- 2 cups water
- 1 1/2 cups milk
- 1 cup heavy cream
- Salt and freshly ground pepper, to taste
Instructions
- <b>Cook the bacon and vegetables</b>
- In a large saucepan over medium heat, cook the bacon, stirring often, until it starts to brown and has rendered some of its fat, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Add the butter to the bacon drippings in the pan. When the butter melts, add the celery, onion, thyme and bay leaf and saut&#233; until the onion is translucent, about 2 minutes. Add the potatoes and stir well. Add the reserved clam liquor and the water and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
- <b>Finish the soup</b>
- Add the milk and cream to the saucepan and stir to combine. Add the clam meat and heat through, then season with salt and pepper. Remove and discard the bay leaf. Ladle the chowder into individual bowls, garnish with the cooked bacon and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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