Name: Quick Clam Chowder for Two
Total time: 55 min
Cuisine: New EnglandUS & Canada
Ingredients: 2 (6.5-ounce) cans minced clams; 1 (8-ounce) bottle clam juice; Water , if necessary; 2 slices thick-cut bacon (about 2 ounces), cut into 1/4-inch pieces; 1/2 onion , chopped fine; 1 clove minced garlic; 1 tablespoon unbleached all-purpose flour; 2 large red potatoes (about 3/4 pound), scrubbed and cut into 1/2-inch pieces; 1 large bay leaf; 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme; 1/2 - 3/4 cup heavy cream; 1 tablespoon minced fresh parsley leaves

Why This Recipe Works

For an uncomplicated clam chowder recipe that was not too thin and watery or too thick and floury, we settled on canned clams. We chose waxy red boiling potatoes over starchy ones, which tended to disintegrate in the chowder. We found that thickening with flour was the way to go; it also helped to stabilize the chowder, which can easily separate and curdle without it. Cream turned out to be essential, but our clam chowder recipe needed only a minimal amount, which gave our chowder richness without overpowering the flavor of the clams. Finally, we chose bacon rather than salt pork, a traditional component of chowder, to enrich the flavor with a subtle smokiness.

Before You Begin

Use the additional amount of cream if you prefer a thicker clam chowder.

Instructions

Drain the clams, reserving the juices. Add the bottled clam juice to the reserved clam juice to measure 2 1/2 cups (if short, add enough water to make up the difference).

Cook the bacon in a medium, heavy-bottomed saucepan over medium-high heat until beginning to crisp, about 5 minutes. Stir in the onion and cook until the onion has softened and the bacon is crisp, about 5 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and coat the vegetables, about 1 minute. Gradually whisk in the clam broth. Stir in the potatoes, bay leaf, and thyme. Bring to a simmer and cook until the potatoes are tender, about 15 to 20 minutes.

Stir in the clams, cream, and parsley. Return to a simmer briefly, then remove from the heat. Discard the bay leaf, and season with salt and pepper to taste.