Name: Quick Pantry Clam Chowder
Total time: 45 min
Cuisine: New England
Ingredients: 4 slices, thick-cut bacon (about 4 ounces), cut into 1/4-inch pieces; 1 , large Spanish onion, diced medium (about 2 cups); 2 tablespoons, unbleached all-purpose flour; 2 , (8-ounce) bottles clam juice; 4 , (6.5-ounce) cans minced clams; 1 cup, water; 3 , medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium; 1 , large bay leaf; 1 teaspoon, fresh thyme or 1/4 teaspoon dried thyme; 1 cup, heavy cream; 2 tablespoons, minced fresh parsley leaves; , Salt and ground black pepper, or white pepper

Gather Your Ingredients

1 large Spanish onion, diced medium (about 2 cups)

2 tablespoons unbleached all-purpose flour

2 (8-ounce) bottles clam juice

4 (6.5-ounce) cans minced clams

1 cup water

3 medium boiling potatoes (about 1 1/2 pounds), scrubbed and diced medium

1 large bay leaf

1 teaspoon fresh thyme or 1/4 teaspoon dried thyme

1 cup heavy cream

2 tablespoons minced fresh parsley leaves

Key Equipment

Instructions

1.

Fry bacon in kettle over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in bottled clam juice, reserved clam juice from clams, and water. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 10 minutes. Add clams, cream, parsley, salt (if necessary) and ground pepper to taste; bring to simmer. Remove from heat and serve.

Quick Pantry Clam Chowder

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Instructions

Recommended Reading

0 Comments

FROM OUR TV SPONSORS

Quick Pantry Clam Chowder

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Instructions

Recommended Reading

More From America's Test Kitchen

Trending Now

0 Comments

FROM OUR TV SPONSORS