Creamy, chunky New England Clam Chowder is the perfect way to warm up on a cold day!
It’s time for another installment of The Secret Recipe Club!
This month my blog assignment was Morsels of Life, and oh my gosh there were so many recipes I wanted to make. There were foods I’ve been wanting to try my hand at again – like the Sweet Potato Gnocchi, food’s I’d only seen on TV – like the Luther Burger, and this Avocado Bean Quesadilla…yum! I really loved all the Asian recipes on this site too. Can we just talk about the Cha Shao Bao (BBQ Pork Buns) for a minute??!!?
Years ago I spent a couple weeks just outside of Seattle in October. We went to Puget Sound, the U district for some parties and it rained the whole time. And it was cold. It took me about 4 days to get my body adjusted to the cold enough to not get laughed at by the locals, but it happened. I didn’t mind the rain though. I l-o-v-e the rain. Maybe it’s because I live in the desert.
{my camera fell in Puget Sound after hitting a bunch of rocks on the way down. *sigh*}
Since we were in Seattle I had to go to Pike Place Market. For all the fish throwing fame, there are countless shops, and the most amazing little cheesecake stall there. But across the street, like I can see the fish mongers from the cart, was a little stand with BBQ Pork Buns. It was cold, wet, and these warm little buns of happiness were the most amazing thing ever. I had two. I should have bought a third because oh my gosh! I almost made these buns from the recipe on Morsels of Life. But I’m a procrastinator, and I’d need to make two recipes for the buns. Soon though. Soon.
Instead I made New England Clam Chowder. It’s been grey and rainy here, and this soup is the best thing ever on a wet, cold-ish afternoon. I love potatoes in my clam chowder, so I added some extra in (compared to the recipe), and I may have added some extra bacon. We’ve talked about my bacon love.
The original recipe calls for 6.5 ounces of clam meat. I already had a pound of frozen, cooked clams in the shell. So I thawed those and used the meat. I have no idea how much meat I got, but I think it was fine. The chowder wasn’t super clamy, but the flavor is oh so good and creamy. And when you bite into one of those sweet clams you get a fabulous briny pop to compliment the potatoes and bacon. I didn’t share any of it.
Two Years Ago: Spin Dip Pasta
New England Clam Chowder
Ingredients
- 3 tablespoons unsalted butter
- 1 stalk celery diced
- 1 large carrot ends removed and diced
- 1/2 yellow onion diced
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 2 small potatoes peeled and cut into small bite-sized cubes
- Clam meat removed from 1 pound cooked clams (in the shell), rough chopped, reserve juices
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 strips thick cut bacon cooked crispy and crumbled
Instructions
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Heat a large pot over medium heat, and add butter. Once butter is melted add celery, carrots, and onion. Cook until vegetables are soft and onions are translucent, about 8 minutes.
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Stir in flour, and cook for 2 minutes. Add milk and clam juice to soup, and mix until there are no lumps. Add potatoes, and increase heat to medium-high heat. Stir frequently until soup comes to a boil. Reduce heat to medium and cook, stirring occasionally, until potatoes are fork tender, 10 to 13 minutes.
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Add clam meat, salt, and pepper. Stir to combine. Cook for 2 minutes until clam meat is heated through.
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Portion soup into serving bowls, and top with bacon.
Recipe Notes
The original recipes calls for 6.5 ounces clam meat. I had clams in the shell on hand, and used those. Reserve the juices which ever kind of clam meat you use.
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