Servings: 6 servings
Ingredients
- 7 pounds clams scrubbed and rinsed. I steam them first (7 cups includes the shells - there will be less once shells are removed)
- 3 cups water
- 4 bacon strips
- 1 medium-size Spanish onion diced small
- 2 tablespoons flour
- 3 large red or yellow potatoes cut into 1/2-inch cubes
- 1 teaspoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 cup heavy or light cream
- 1 tsp white pepper (or to taste)
Instructions
- In a large soup pot over high heat, add clams to water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside. Picture of my steamed clams below.
- Clean your soup pot; then, over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel (you won't use the bacon so use for something else). Add diced onion to pot and sauté until translucent.
- Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.
- Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to pot. Stir in parsley and cream; cook just long enough to heat clams through, about 3 minutes.
- We love this chowder with fresh bread and a green salad.
Notes
Often we steam our clams ahead of time as after clamming we want to cook them right away. This preparation also reduces the work time when you are making the chowder. You could also pre cut your onion and potatoes so that the chowder comes together very quickly.
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