There’s nothing more comforting than a steaming hot cup of creamy clam chowder. In this dish, briny clams, tender potatoes, and savory bacon are slow cooked in a rich cream sauce and then showered with fresh herbs just before serving. Starting the dish on the stovetop ensures the flour gets hot enough to thicken the clam broth and cream as it slow cooks. Use chopped clams, whole clams, or a mixture of the two for textural contrast.
New England Clam Chowder
- 2 pieces bacon, finely chopped
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- 2 (6.5 oz) cans chopped or whole clams
- 2 tbsp all purpose flour
- 1 (8 oz) bottle clam juice
- ½ cup heavy cream
- 10 oz red potatoes, cut into ½” pieces
- 1 bay leaf
- 1 tbsp minced fresh parsley or chives
1) Place fine mesh sieve over a large bowl. Drain clams, reserving liquid.
2) Heat bacon in a large skillet over medium heat until rendered and crisp, about 5 minutes. Add the onion, celery, and garlic to the skillet and cook for 5 minutes or until softened.
3) Add flour, stirring to coat vegetables, and cook for 1 minute. Slowly stir in cream, and reserved and bottled clam juice. Bring to a simmer. Cook until thickened, stirring often, about 2 minutes. Transfer mixture to a Suvie pan.
4) Add clams, potatoes, and bay leaf to Suvie pan, stirring to incorporate. Insert pan into the bottom zone of Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook for 2 hours
5) After the clam chowder has finished cooking, season to taste with salt and pepper. Divide between bowls and garnish with parsley or chives.
Nutritional Information per serving (2 servings per recipe): Calories 650, Total Fat 27g, Total Carbohydrates 49g, Total Sodium 500mg, Total Protein 50g