2 deliciously authentic clam chowder recipes

Big, bold taste and chunky bits of tender clam is the trademark of these authentic clam chowders. These easy home recipes not only taste wonderful, but they actually cost very little to make.

[Photo Credit: iStock.com/bonchan]

This creamy, rich soup is how New Englanders like their clam chowder. You won't find anything like it in a can at any price.

Preparation time: 45 minutes
Makes: 4 servings

Ingredients

• 24 cherrystone or chowder clams (about 1 kg or 2 lb.), scrubbed clean
• 4 slices of turkey bacon, cut into 1.25-cm long (1/2 in.) pieces
• 1 large onion, chopped
• 30 g (2 tbsp.) all-purpose flour
• 500 g (1 lb.) all-purpose potatoes, peeled and cut into 1.25-cm big (1/2 in.) cubes
• 500 ml (2 c.) reduced-fat (2%) milk
• 10 ml (2 tsp.) fresh thyme leaves
• 1 bay leaf
• Pinch of ground red pepper
• 50 g (1/4 c.) chopped flat-leaf parsley

Preparation instructions

1. Bring clams and 500 ml (2 c.) water to boil in a large saucepan over high heat. Reduce heat, cover and simmer for five minutes.
2. Uncover and transfer clams with tongs or a slotted spoon to bowl as they open. Strain clam broth, adding enough water to equal 350 ml (1 1/2 c.); set aside. Wipe out saucepan.
3. Lightly coat saucepan with nonstick cooking spray and set over medium heat. Sauté bacon and onion until onion is golden, about seven minutes. Sprinkle in flour and cook, stirring constantly, just until bubbling but not browned, about one minute.
4. Add potatoes, milk, reserved clam broth, thyme, bay leaf and pepper. Bring to a simmer over medium heat and cook, stirring occasionally, until potatoes are tender, about 10 minutes (do not boil).
5. Meanwhile, remove clams from shells and cut into bite-size pieces if necessary. Stir in clams and cook until heated through, about two minutes longer. Discard bay leaf.

When the chowder is ready, simply ladle it into bowls and sprinkle with a dash of parsley.

This iconic take on clam chowder is pure heaven with each delicious mouthful you enjoy.

Preparation time: 45 minutes
Makes: 6 to 8 servings

Ingredients

• 30 ml (2 tbsp.) butter
• 1 large onion, chopped
• 1 large celery stalk, chopped
• 10 ml (2 tsp.) chopped green bell pepper
• 1 garlic clove, minced
• 500 ml (2 c.) hot water
• 1 large potato, cubed
• 1 x 796-ml (28-oz.) can diced tomatoes, undrained
• 2 x 200-ml (6 1/2-oz.) cans minced clams, undrained
• 5 ml (1 tsp.) salt
• 2 ml (1/2 tsp.) dried thyme
• 1 ml (1/4 tsp.) ground pepper
• Dash of ground cayenne pepper
• 10 ml (2 tsp.) minced parsley

Preparation instructions

1. In a three-litre (3 qt.) saucepan (or Dutch oven over low heat) melt the butter. Add the onion, celery, bell pepper and garlic then cook, stirring frequently, until the vegetables are very soft, about 20 minutes.
2. Add the water and potato. Increase the heat to moderately high and bring the mixture to a boil. Thereafter, reduce the heat, cover and simmer until the potato is tender, about 15 minutes.
3. Stir in the tomatoes with their liquid, clams with their liquid, salt, thyme, pepper and cayenne. Cook until the chowder is heated through; stir in the parsley.

All that remains? Serve and enjoy!

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