This is a combination of some of the best New England Clam Chowder recipes; the inclusion of bacon, thyme, Tabasco and Worcestershire sauces are optional. We have included the Bar Harbor Chopped Clams and Clam Juice as we are told they are the best ingredients for quick and easy preparation.
Serves: Yield 2 quarts
Active time: 20 minutes
Total time: 45 minutes; Quick & Easy
- 3 6.5 oz. Bar Harbor brand canned Chopped Clams, juices reserved
- 1-2 bottles Bar Harbor brand Clam Juice
- 2 bacon slices, minced (this is optional for traditional clam chowder)
- 1 onion, diced
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1/2 teaspoon thyme leaves, chopped
- 1 pound potatoes, peeled, diced into 1/2 inch cubes
- 3 cups heavy cream or half and half
- 6 tablespoons dry sherry, or to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- Tabasco sauce, to taste (optional depending on taste preference)
- Worcestershire sauce, to taste
- Oyster or saltine crackers, as needed
- Drain the clam juice from the chopped clams and combine with enough bottled juice to equal 3 cups of liquid.
- Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes.
- Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes.
- Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme.
- Add the potatoes and simmer until tender, about 15 minutes.
- Meanwhile, place the clams and cream in saucepan and simmer together until the clams are fully heated, about 5-8 minutes. (Bar Harbor brand Chopped Clams are fully cooked, ready to use)
- When the potatoes are tender, add the clams and cream to the soup base. Simmer for 1-2 minutes.
- Stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with the crackers on the side.
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