Easy & Inexpensive New England Clam Chowder
Equipment
- 1 Large Lidded Pan
- 1 Large Lidded Pot
- Knives
- Cutting Board
Ingredients
Dairy
- 3 Tablespoons Butter
- 3 Cups Half & Half
Meat & Seafood
- 4-5 Strips Lower Sodium Bacon
- 5 6 Oz. Cans Minced Clams These will likely be found where your tuna can aisle is.
Vegetables
- 2-3 Stalks Celery
- 5 Cups Frozen Diced Potatoes Market Basket has these, and they help eliminate so much prep work! They are labeled hashbrowns, and the potatoes pictured on the bag look a lot smaller than they actually are. A hidden gem for so many recipes!
- 1 1/2 Cups Frozen Chopped White Onions
Additional
- 1 Sprinkle Ground Pepper
- 1 Sprinkle Parsley Flakes
- 2 Cups Water
- 1 Tablespoon Olive Oil
Instructions
- Chop uncooked bacon into small/medium bits and fully cook in a large lidded pan.
- Heat a drizzle of olive oil in a large lidded pot, and add frozen potatoes and onion on medium/high. The goal is to just get them hot and unfrozen, not necessarily cook all the way; they will continue cooking later on when we mix up the chowder and bring it to a boil.
- Chop celery into half-moon shapes, and then cut half-moons in half. Add the chopped celery into the pan with potatoes and onion.
- Drain bacon and pat bits dry in a paper towel to remove excess oil.
- Add dried bacon into large lidded pot with potatoes and onion. Pour in 2 cups of water and bring to a boil.
- After 5-10 minutes, water will be mostly absorbed into potatoes. Now, it's time to add the rest of the ingredients.
- Add half & half.
- Drain clams from cans and reserve half the liquid.
- Add clams and half the liquid.
- Sprinkle with ground pepper and parsley flakes.
- Leave on medium to allow all ingredients to heat. Avoid boiling on high for too long – that can make the clams tough.
- Once chowder is piping hot, it's ready to serve!
- Serve in a bowl with a side of oyster crackers or hearty bread. (I chose sourdough!)