FishWatch

Clam Chowder

Ingredients:

 

1 can (6.5 oz.) chopped clams, drain and reserve juice
2 cans (6.5 oz.) minced clams, drain and reserve juice
2 stalks celery, thinly sliced
1 medium onion, diced
4 large baking potatoes cut into bite-size pieces
1 pound center cut bacon, reserve grease
1/2 teaspoon dried thyme
6 stems fresh thyme with leaves pulled off
1 cup heavy cream
2 cups half & half
4 cups milk

 

Cook onions and celery in reserved bacon grease until soft and tender, approximately 5 minutes. Season with salt and pepper. Add reserved clam juice and potatoes along with enough water to just cover the potatoes. Bring them to a boil and cook until the potatoes are fork tender, approximately 15 minutes. Add 1/4 teaspoon of the dried thyme while cooking the potatoes. Season with salt and pepper. Take out 3/4 cup of potato/onion/celery mixture and put into a mixing bowl. Cover with 3/4 cup of the broth. Puree with a hand blender (or you can puree in a blender). Return mixture to the pot and add the clams. Then add heavy cream, half & half and milk. Put on medium high heat for approximately 10 minutes. Add the remaining dried thyme and fresh thyme along with salt and pepper. Serve with crumbled bacon and/or oyster crackers.

 

Recipe credit: Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant, www.ncseagrant.org.