….the only kind of clam chowder IMHO. Don’t even think about talking to me about the red kind with tomatoes in it. 🙂
This clam chowder was found on Food Network’s web page and is courtesy of Guy Fieri. Guy Fieri is definitely a lifestyle role model. I want to have my own shows, drive around to fun locales (domestic and international), taste amazing food — all while getting paid beaucoup bucks to do it! The recipe is here and it’s pretty stellar.
If you really focus on creating your roux, the soup will be creamy and absolutely perfect. I am usually too impatient to fashion a roux, but I’m getting better with time 🙂 I was wicked proud of this one!! <3
I always feel very strange buying bottles and bottles of clam juice. I’m patiently awaiting the day when I can simply buy a large jug of clam juice…which would still look weird but at least it’s better than 8 small bottles. You can usually find clam juice next to the canned tuna at the grocery store. If it’s sold out, assume that I was there before you! 🙂
Feel free to use whatever kind of clam meat you want. I have made this chowder now with canned clam (not my favorite), fresh clam from the butcher section at Wegmans (definitely my favorite) and frozen vacuum-packed clams in this version (definitely a good call, but I’d recommend cutting them into smaller pieces).
Chunky New England Clam Chowder
- 5 cups of clam juice
- 1 lb. potatoes, cubed (I used 3 large baking potatoes)
- 5 slices thick-cut bacon, 1/2″ dice
- 1 small yellow onion, minced
- 3 bay leaves
- 1 tbsp. fresh thyme, minced
- 1/4 c. butter
- 1/2 c. all-purpose flour
- 2 c. half-and-half
- 2 lb. clams, diced
- 2 tbsp. fresh parsley, chopped
- salt and pepper to taste
~ In a large soup pot, bring the clam juice and potatoes to a boil and cook until the potatoes are tender. This will take about 20-30 minutes, depending on how small your cubes are.
~ While the clam juice and potatoes cook, begin working on your roux. In a skillet, render the bacon until crispy. This should take close to 10 minutes if you do it on medium heat, stirring occasionally. Stir in the onions and cook them until they are translucent, another 5 minutes or so.
~ Add in bay leaves, thyme, and butter. Allow the butter to melt and don’t think about the caloric value of this skillet. Just don’t!
~ Whisk in the flour and let the roux cook until it turns golden brown, about 3-4 minutes.
~ Your clam juice and potatoes should be bubbling away at this point. Lower the heat and add a ladleful of clam broth to the roux and combine. This will temper the roux enough that it will be at perfect temperature to mix into the soup.
~ Scrape the roux into the broth and whisk while doing so. Check out the creaminess. Isn’t that pretty much perfect?!?! Season with salt and pepper as you go, checking flavor every so often. I like peppery chowder, so I go heavy on the pepper 🙂
~ Add in chopped clams and parsley and allow to cook for another 2-3 minutes or so. If you are nervous that the clams won’t be cooked, feel free to let the chowder cook for as long as you need to. The longer the flavors marry together, the better 🙂
~ Taste for a last seasoning check, ladle into bowls, and top with oyster crackers! Yum!!!!!! 🙂