I've found over the years that chowder is the perfect dish on a boat or in a small cottage--easy to assemble, hearty, requiring minimum fuss (just one pot!), and highlighting the saltiness of the sea.

Jennifer Trainer Thompson
Recipe by Coastal Living November 2014

Gallery

Recipe Summary test

hands-on:
45 mins
total:
1 hr 25 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2 cups water to a boil in a large soup pot or Dutch oven over medium heat. Add clams; steam 7 to 8 minutes or until shells open. (Discard any that do not.) Remove clams from pot with a slotted spoon. Strain liquid through a fine wire-mesh strainer, reserving 4 cups. Remove clam meat from shells, and coarsely chop.

    Advertisement
  • Cook bacon in soup pot over medium heat about 8 minutes or until crispy. Remove bacon from pot with a slotted spoon, and drain on paper towels. Discard pan drippings.

  • Melt 6 tablespoons butter in soup pot over medium heat. Add onion, celery, and thyme; cook, stirring occasionally, 10 minutes. Add flour; cook, stirring often, 2 to 3 minutes. Add reserved clam liquid; cook, stirring often, 5 minutes. Add potatoes, reduce heat to low, and cook 20 minutes or until potatoes are tender.

  • Add cream and milk; bring to a simmer. Cook, stirring often, until slightly thickened. Add bacon and chopped clams; cook 3 minutes or until heated through. Ladle into bowls, and top each with a pat of butter.

Advertisement