Easy Clam Chowder

Name: Easy Clam Chowder
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: new england
Ingredients: 2 ounces diced slab bacon; 3/4 cup chopped onion; 2 cups diced, peeled potatoes; 4 cups milk; 2 cups shucked chowder or cherrystone clams, coarsely chopped, liquid reserved; 1/2 teaspoon dried thyme; Salt and freshly ground black pepper; 1/2 cup heavy cream or 1/2 cup finely chopped canned tomatoes

By Florence Fabricant

Updated Sept. 16, 2024

Total Time: 1 hour
Rating: 4(29)
Comments: Read comments

Featured in: It's Cold, but Island's Bounty Still Fits the Bill

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

2ounces diced slab bacon
¾cup chopped onion
2cups diced, peeled potatoes
4cups milk
2cups shucked chowder or cherrystone clams, coarsely chopped, liquid reserved
½teaspoon dried thyme
Salt and freshly ground black pepper
½cup heavy cream or ½ cup finely chopped canned tomatoes

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the bacon in a heavy saucepan and saute until golden. Stir in the onion and continue cooking until the onion is tender. Add the potatoes and half the milk. Bring to a simmer and cook until the potatoes are tender, about 30 minutes.
Step 2
Roughly mash the potatoes with a fork, leaving some pieces. Add the remaining milk, the clams and clam liquid and simmer about 15 minutes. Stir in the thyme and season to taste with salt and pepper.
Step 3
Stir in the cream for a New England-style chowder, or, for a Long Island tomato chowder, add the tomatoes instead. Bring to a simmer and serve.