Yield
10 servings (serving size: 1 cup)

This light New England style chowder can be made with fresh or canned clams. Thyme, bacon, red potatoes, two types of milk (evaporated milk and reduced fat 1% milk) and a splash of sherry keep it authentic, but if you like your chowder thick consider making a roux.

How to Make It

Step 1

Drain clams in a colander over a bowl, reserving juice. Add bottled clam juice to reserved juice to equal 3 1/2 cups. Set aside clams and juice.

Step 2

Cook bacon in a Dutch oven over medium heat until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving 2 teaspoons drippings in pan. Return bacon to pan; increase heat to medium-high. Add onion, celery, and butter; sauté 6 minutes or until vegetables are tender.

Step 3

Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Stir in clams, evaporated milk, 1% milk, and sherry. Cook 5 minutes or until thoroughly heated, stirring occasionally. Discard bay leaf. Sprinkle with parsley.

Chef's Notes

If fresh clams are available, use about 1 1/2 cups chopped clams.

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