So it was a chilly, autumn Friday evening, and I had just finished cleaning out one of my cupboards, where I found a couple cans of minced clams buried way in the back. Now the only thing I have used canned clams for previously was clam dip…. an appetizer my sister makes religiously to appease her family and my hubby. But, it was a really cold night, and I was thinking that these clams might be better used in a soup. Dare I say clam chowder? I had never made it before, and I hesitate to order it in a restaurant as all that cream that normally goes into a New England style chowder just makes it too rich for me. But with my special A2 milk I thought we might be able to concoct a chowder just as delicious. And we did. This one is hubby approved. and my tummy approved as well.
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Simple clam chowder for those chilly fall evenings where you just need something cozy and warm. So delicious with a crusty sourdough bread and a simple salad!
Ingredients
- 4 slices bacon, diced
- 1 Tablespoon butter
- 4 gloves garlic, minced
- 1 medium onion, diced
- 1/2 teaspoon dried thyme
- 2 Tablespoons all purpose flour
- 1 cup whole milk (we use A2 milk)
- 1 cup chicken broth
- 2 cans (7 ounce) minced clams (and the reserved juice)
- 2 bay leaves
- 2 large russet potatoes, peeled and diced
- 4 ounces cream cheese
- Kosher salt and freshly ground black pepper
- Optional: 2 tablespoons snipped chives or parsley for garnish and serving
- Optional: Additional crispy bacon bits for garnish
Instructions
- Place a medium to large size pot over medium heat. Add diced bacon and cook until brown and crispy, about 15 minutes. Remove bacon pieces with a slotted spoon and transfer to a small bowl lined with paper towels. Reserve the fat in the pot.
- Add butter and allow it to melt. Add onion and cook, stirring occasionally, until the onion softens. Add garlic and cook for another couple minutes until garlic is fragrant. Add thyme and saute for another minute.
- Whisk in flour and continue stirring for a few minutes while cooking until mixture thickens a bit and becomes a golden color. Gradually add in the broth, milk, and clam juice, and cook, whisking contantly, for another couple minutes, until mixture thickens slightly.
- Add the bay leaf and potatoes and bring to a simmer. Allow to cook at a simmer or low boil for 15 to 20 minutes or until the potatoes are tender.
- Stir in the cream cheese and allow to melt and come to a simmer. Stir in clams. Taste and add salt and pepper as desired.
- Serve warm garnished with minced chives, parsley, and crispy bacon pieces.
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