Best Supper Clam Chowder Recipes

Supper Clam Chowder image

Yield Serves 6

Number Of Ingredients 10

6 bacon slices, chopped
1 1/2 large onions, chopped
1 1/2 pounds russet potatoes (about 2 large), peeled, cut into 1/2-inch pieces
1 large red bell pepper, chopped
3 10-ounce cans baby clams, drained, liquid reserved
2 cups milk (do not use low-fat or nonfat)
1/2 cup bottled clam juice
2 15-ounce cans cream-style corn
3 tablespoons chopped fresh thyme or 1 tablespoon dried
Additional chopped fresh thyme

Steps:

Cook chopped bacon in heavy large saucepan over medium heat until fat is rendered and bacon begins to brown. Add onions and sauté until tender, about 10 minutes. Add potatoes and red bell pepper and sauté 1 minute. Add reserved liquid from canned clams, milk and bottled clam juice. Simmer chowder uncovered until vegetables are tender, about 15 minutes.
Add corn and clams to chowder; simmer until slightly thickened, about 5 minutes. Mix in 3 tablespoons chopped thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle chowder into bowls. Garnish with additional thyme and serve.

Supper clam chowder image

Provided by Cindy Dahlgren @NapaStyle

Categories Chowders

Number Of Ingredients 9

6 slice(s) bacon, chopped
1 large onion, chopped
2 large potatoes, peeled and chopped
1 large red bell pepper, chopped
2 small cans clams, drained & juice reserved or lg (10 oz) can clams
2 cup(s) whole milk ( do not use skim or 2%)
1/2 cup(s) bottled clam juice
1 can(s) 5 oz creamed corn
3 tablespoon(s) choped fresh thyme

Steps:

Cook chopped bacon until fat is rendered and bacon begins to brown. Add onion and saute until transparent. Add potatoes and bell pepper and saute 1-2 minutes. Add reserved clam liquid, clam juice, ans milk. Simmer over low heat until potatoes are tender - DO NOT BOIL. Add corn and clams, simmer about 5 minutes until thickened. Mix in thyme and season to taste with salt & pepper.