For the last couple of years, my husband has taken up the hobby of clamming here in New Jersey. Fresh clams are delicious and plentiful! We’ve been making all sorts of delicious recipes with our Jersey fresh clams, but our favorite is this New England Clam Chowder recipe.
New England Clam Chowder
New England Clam Chowder
Ingredients
- 6 slices thick-cut bacon, diced
- 2 tbsp butter
- 1/4 cup celery, chopped
- 1 cup onion, chopped
- 1 garlic clove, minced
- 2 tbsp flour
- 5 lbs live cherrystone clams Substitue for 3 cans of chopped clams
- 3 cups clam juice
- 1 1/4 lb potatoes, peeled and diced
- 1 tsp fresh thyme
- 1 bay leaf
- black pepper
Instructions
If using fresh, live clams:
Bring 3 cups of water to a boil in a large stock pot. Add the clams, cover and cook for 10 minutes. Strain. Remove clams from the shells.
In a large stock pot, add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes.
Add butter, melt.
Add onions, celery and half of the potatoes. Cook for about 10 minutes, giving it an occasional stir.
Stir in flour and coat ingredients.
In the 3 cups of clam juice, remaining potatoes, thyme, bay leaf. Stir. Bring chowder to a boil. Cook on low until potatoes are fork tender, about 15 minutes.
Remove pot from heat. Add in clams and heavy cream. Season chowder with black pepper.
Is there anything better than a bowl of New England Clam Chowder? I love to serve them with some oyster crackers! How about you?
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