I have been making a lot of soups lately and was craving some seafood stew or chowder. I don’t normally buy canned clams but I had them for a dip that I didn’t end up making. I was thinking about making Manhattan clam chowder but my children, who absolutely adore creamy clam chowder, asked me to make the New England version instead. I agreed but knew that I would be making a healthier version. I adapted a recipe by Dave Lieberman. The soup was really good although it tasted more like a delicious potato soup with clams. Next time I will substitute a bit of clam juice for some of the chicken broth. Overall, it was a great soup for a cold rainy day. The clams were really tender and delicious and the crunchy, salty bacon was the perfect garnish. My daughter LOVED this chowder and ate two full bowls.
- 4 slices of bacon, cooked and crumbled
- 3/4 sweet yellow onion, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 2 (6.5 oz) cans of chopped clams in juice
- 3 cups chicken stock
- 2 cups milk
- 4 russet potatoes, peeled and cut into small cubes
- Sea Salt and freshly ground black pepper
- 1 bay leaf
- 2-3 tbsp corn starch
- 1/4 cup chicken stock
- 1 tbsp fresh parsley, chopped
How to Make Clam Chowder
In a large Dutch oven, cook the bacon over medium heat. Once the bacon is done, remove it onto paper towels for later use.
Remove all but 2 teaspoons of bacon grease from the Dutch oven. Add the onion and celery to the pan and sauté for 3-4 minutes then add the minced garlic and stir frequently for 45 seconds. Add the clam juice (reserving the clams for later), 3 cups of chicken stock, milk, russet potatoes, sea salt, black pepper, and bay leaf. Cover over medium-low heat for 60 minutes.
When the potatoes are tender, bring the soup to a slight boil. Mix the corn starch with the 1/4 cup of chicken stock and mix thoroughly. Add the slurry to the soup and stir. Taste and re-season if desired; add the clams and stir, mixing thoroughly. Reduce heat and let the soup thicken for a few minutes. Ladle into soup bowls and top with bacon crumbles and parsley. Enjoy.