By Chef Alli
New England Clam Chowder
Ingredients
- 12-15 oz. chopped canned clams, drained
- ½ lb. bacon, chopped
- 3 celery stalks, diced
- 1 yellow onion, diced
- 2 cloves garlic, crushed
- 3 lbs. Yukon Gold potatoes, peeled, cut into small
- cubes, approx. ½ inch in size
- 4 cups clam juice
- 2 cups vegetable broth
- 1 tsp. dried thyme leaves
- 1 bay leaf
- 2 Tbsp. cornstarch
- 2 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
Instructions
Stove Top Method
In a large Dutch oven over medium-high heat, cook bacon, stirring occasionally, until fat is rendered and bacon begins to brown, six to eight minutes; remove the bacon and all but one to two tablespoons bacon fat from pot. Add celery, onion and garlic to pot and cook, stirring often until onion and celery are soft and translucent, 10–12 minutes. Add clam juice, vegetable broth, potatoes, thyme and bay leaf. Bring chowder base to a simmer; cook until potatoes are fork tender, 22–25 minutes. Meanwhile, make a slurry by combining cornstarch and two tablespoons water in a small bowl; slowly stir slurry into chowder base and return chowder to a simmer to thicken. Stir in clams, cream and bacon; season to taste with salt and pepper. Divide chowder among warm bread bowls and serve.
Pressure Cooker Method
In a pressure cooker pot set on browning setting, cook bacon, stirring occasionally, until fat is rendered and bacon begins to brown, six to eight minutes; remove the bacon and all but one to two tablespoons bacon fat from pot. Add celery, onion and garlic to pot and cook, stirring often until onion and celery are soft and translucent, 10–12 minutes. Add clam juice, vegetable broth, potatoes, thyme and bay leaf. Lock pressure cooker lid into place and choose six minutes on high setting. When timer goes off, perform a quick releaseto let all pressure escape from the pot; remove lid. Meanwhile, make a slurry by combining cornstarch and two tablespoons water in a small bowl; slowly stir slurry into chowder base and return chowder to a simmer to thicken. Stir in clams, cream and bacon; season to taste with salt and pepper. Divide chowder among warm bread bowls and serve.
