This New England clam chowder recipe is easier to prepare than you may think - and it’s creamy, flavorful, and packed with our sweetest littleneck clams.
Add the littleneck clams to a large pot or
saucepan, and add one cup of water. Cover and cook over high heat for 7-8
minutes.
Uncover and remove the open clams; chop the
clams and set aside. Discard any unopened clams. Strain the cooking liquid
through a paper towel and reserve.
Cook diced bacon in a large Dutch oven over
medium heat until brown. Transfer to a plate and pat with a paper towel to
remove grease.
Return the Dutch oven to the stove, and
melt the butter. Add the onion and garlic, and stir over medium heat for 3-4
minutes, adding in the thyme when the onion and garlic soften.
Whisk in flour, then add milk, vegetable
stock, reserved clam juice, and bay leaf. Stir gently, then add in potatoes and
combine.
Bring to a boil, then reduce heat to a
simmer until potatoes are tender, about 15 minutes.
Stir in half and half and chopped clams and
cook until heated through. Add salt and pepper, to taste.
