New England Clam Chowder, a classic soup dish perfect for any time of the year. Take advantage of fresh chopped clams if they’re available to you or use canned chopped clams for ease – both delicious with superior flavor!
- 4 C potatoes, finely diced (I recommend russets or Yukon gold)
- 4 C cold water
- 4 tsp Herb-OX granulated bouillon
- 8 oz. salt pork*
- 1 medium onion, finely diced – about 1 1/2 C
- 2 stalks celery, finely diced
- 1/4 C gluten free all purpose flour
- 1 8 oz. bottle clam juice
- 2 bay leaves
- 2 springs of fresh thyme (whole)
- 1/4 tsp ground white pepper
- 1 lb. fresh chopped clams**
- 1 C half and half, warmed
- 2 Tbsp cornstarch + 2 Tbsp water, optional
- Add the potatoes, water and Herb-Ox to a medium pan and bring to a boil. Boil the potatoes for 8 minutes, or until tender. Drain the potatoes over a large bowl to save the cooking liquid – this will be added back to the chowder. Set both the potatoes and liquid aside while preparing the rest of the chowder.
- In a large pot, cook the salt pork over medium high heat to render 1/4 C fat. When 1/4 cup of fat is rendered, remove the salt pork from the pot and discard. Lower the heat to medium and add the onions and celery. Cook for about 5 minutes or until softened.
- Stir in the flour to coat the vegetables in the flour and cook for 1 minute. Stir in the clam juice, reserved potato cooking liquid, bay leaves, thyme and white pepper. Simmer for about 5 minutes over medium heat until the soup thickens. Stir in the clams, potatoes and half and half. If you want a thicker chowder, stir together the cornstarch and water to make a slurry. Stir the slurry into the chowder until it reaches your desired thickness. Simmer for another 5 minutes but do not let it boil. Serve immediately and refrigerate leftovers.
*We used the sliced variety, it’ll look like half pieces of bacon when it comes out of the package. If you can’t find it, use 3-4 slices of bacon instead.
**Canned clams can be substituted – add the clams and juice they come in.