Hot, salty, brothy soup, the best way I know to soothe a sore throat. Or throats — our whole household succumbed to a particularly nasty sore throat virus last week (not strep), ouch!
This lovely clam chowder so hit the spot on Sunday night, we almost wept into our bowls for the relief.
And oh, medicinal attributes aside, it tastes a-mazing. Rich with bacon and onions, thankfully creamy (but not overly thick!), briny and sweet with clams — I crave it all winter long.
You can skip the flour without consequence and enjoy the chowder gluten-free. I also halve the potato amount for less starch. Experiment and see how you like it best.
Keep reading for the recipe!
New England Clam Chowder
Adapted from Cook's Illustrated
4 slices thick-cut bacon, chopped small
1 large Spanish onion, chopped small
2 Tbsp. flour (I skip this)
4 medium red potatoes, peeled, cut into ¼" dice
1 bay leaf
¼ tsp. dried thyme
½-1 c. heavy cream (depending on your taste)
2 Tbsp. minced fresh parsley
4 cans (6.5 oz each; preferably Snows or Doxsee) minced clams, drained over a bowl, broth reserved
2 bottles clams juice (8 oz. each; preferably Snows or Yankee)
1 c. water
salt and freshly ground pepper
In a large saucepan or Dutch oven, fry the bacon over medium-low heat until the fat renders and the bacon crisps, 5-7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam broth, clam juice, and water. Add the potatoes, bay leaf, and thyme and simmer until potatoes are tender, about 10 minutes. Add the clams, cream, parsley, and salt (if necessary) and pepper to taste; bring to simmer. Remove from the heat, discard the bay leaf, and serve immediately.