New England Clam Chowder

Overview

🍽️ Serving Size: 6

👩‍🍳 Cooks in the Kitchen: Maia, Jacob (partial help)

🔪 Prep Time: 2 hr, 🍳 Cook Time: 1 hr 30 min

⏱️ Total Time: 3 hr 30 min

Ingredients

• 3 cups water
• 6 lb medium hard-shell clams, such as cherrystones, scrubbed
• 2 slices bacon, chopped fine
• 2 onions, chopped fine
• 2 celery ribs, chopped fine
• 1 tsp minced fresh thyme or ¼ tsp dried
• ⅓ cup all-purpose flour
• 3 (8-oz) bottles clam juice
• 1½ lb Yukon Gold potatoes, peeled and cut into ½-in pieces
• Bay leaf
• 1 cup heavy cream
• 2 Tbsp minced fresh parsley
• Salt and pepper

Cooking Details

I used diced celery instead of finely chopped celery so that Jacob could pick it out of his serving.

I had to toss half the clams since I didn’t cook them right. I believe most of the clams had originally been live and well, but I either didn’t stir them enough, overcrowded them, or didn’t use high enough heat because half of them didn’t open very much. Next time, I would cook the clams in two batches.

I forgot about the reserved steaming liquid, so it didn’t get added until the very end.

Food Review

This turned out good. The clams are softer compared to canned clams.