ID: c9390385...
This is a delicious, hearty, and creamy clam chowder, perfect for the summer. Made with fresh cherrystone clams, potatoes, sweet corn, and smoky bacon, this recipe creates a flavorful broth from scratch and results in a comforting soup that highlights the best flavors of the season.
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Clean clams, boil them until they open, then remove the meat and strain the broth. → In a large pot, cook bacon until crisp, remove it, then sauté onions and celery in the rendered fat. → Stir in flour, then add potatoes, corn, thyme, and the reserved clam broth. Simmer until potatoes are tender. → Add the chopped clams, heavy cream, cooked bacon, and parsley. Season with salt and pepper. → Heat through for 5 minutes and serve hot.
Clean clams, boil them until they open, then remove the meat and strain the broth. → In a large pot, cook bacon until crisp, remove it, then sauté onions and celery in the rendered fat. → Stir in flour, then add potatoes, corn, thyme, and the reserved clam broth. Simmer until potatoes are tender. → Add the chopped clams, heavy cream, cooked bacon, and parsley. Season with salt and pepper. → Heat through for 5 minutes and serve hot.
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Using fresh cherrystone clams is highly recommended for the best flavor and meaty texture.
Thoroughly cleaning and purging the clams is essential to prevent a sandy chowder.
When straining the clam broth, don't use the very bottom liquid from the pot, as it may contain settled grit.
The thickness of the chowder is a matter of preference. You can adjust the amount of flour or liquid to achieve your desired consistency.
Taste the chowder before adding salt, as the clam broth and bacon are already salty.
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