pantry essentials: new england clam chowder

By popular demand! The battle between clam chowders are here! You have expressed how badly you craved for a New England clam chowder that is straight from the pantry. It is here! It is easy! And it is true that the love for this iconic soup is real. Enjoy friends!

 
 
 

pantry essentials: new england clam chowder

Prep time: 15 minutes | Total time: 25 minutes

Serves: 2

Ingredients:

3 slices bacon, roughly chopped

1 small onion, finely diced

2 stalks celery, small diced

1 tablespoon olive or vegetable oil, optional

Freshly ground black pepper

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/2 cup heavy cream or milk

1 8-ounce bottle clam juice

1 medium all-purpose potato, cut into 1/2-inch cubes

Kosher salt

1 6.5-ounce can chopped clams

1 tablespoon chopped parsley

Saltines or oyster crackers, for serving

Instructions:

  1. Place the bacon in a medium saucepan over medium heat. Cook until pieces are golden brown and slightly crispy, about 4 minutes. Remove with a slotted spoon and place on a paper towel lined plate. Set aside.

  2. Add the onion, celery and a few grounds black pepper. (If bacon did not render too much fat, add 1 tablespoon olive or vegetable oil.) Cook and stir occasionally with a wooden spoon until vegetables have soften, about 5 minutes. Using a slotted spoon, remove the soften vegetables and place in a bowl.

  3. Adjust heat to medium low and add the butter. Once the butter has melted, sprinkle in the flour. Whisk continuously until a the flour and butter is a golden brown roux, about 2 minutes. Pour in the heavy cream and whisk until combined. Add the cooked vegetables, potatoes into the saucepan along with the bottle of clam juice, if using. If not, just replace with 2 cups of chicken stock, seafood stock or water. Cook until potatoes are for fork tender, about 8 minutes. 

  4. Add chopped clams and let simmer until clams are warm through, about 2 minutes. Season to taste with salt and pepper.

  5. Transfer to serving bowl and sprinkle with chopped parsley and crispy bacon bits. Enjoy while hot with crackers.

Cook’s Note

What’s the need for the clam juice?*

The clam juice gives the canned clams an extra boost. The canned tomatoes along with the mirepoix (carrots, celery and onions) will give it sweetness but the clam juice can really balance it out with the natural brininess.