Recipes Nugget Markets Signature Recipes
Clam Chowder
- Prep time
- 15 minutes PT15M
- Cook time
- 4 hours PT4H
- Yield
- 4–6 servings
- Difficulty
This flavorful chowder will make you happy as a clam! Make it the day ahead of when you intend to serve it to allow the flavors to fully develop.
Ingredients
- 12 slices bacon, chopped
- ½ onion, minced
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 3 cans (6.5 ounces each) minced clams
- 2 bottles (8 ounces each) clam juice
- 2 red potatoes, chopped
- 2 teaspoons thyme
- 1 tablespoon corn starch
- 3 tablespoons water
- 2 tablespoons white wine
- 2 cups half and half
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon Tabasco sauce
- Kosher salt, to taste
- Cracked black pepper, to taste
- Minced Italian parsley, for garnish (optional)
Preparation
In a large pot over medium heat, cook bacon, stirring occasionally, until brown. Remove bacon and put on a paper towel to drain. Reserve 1 tablespoon bacon grease in pot.
In the same pot, sauté onions, celery, and garlic until onions and celery are soft. Add clams, clam juice, potatoes, and thyme. Cook until potatoes are tender.
In a small bowl, whisk together the corn starch and water until no lumps remain.
Add white wine, half and half, Worcestershire sauce, and Tabasco sauce to the pot, then bring to a low boil over medium heat.
Add corn starch slurry to the pot, stirring continually, then lower the heat to medium-low. Simmer until soup thickens to coat the back of a spoon, being careful not to scorch the milk.
Season with salt and pepper to taste and garnish with parsley, if desired.
