New England Chunky Herbed Quahog Chowder Recipe
Quahog's, also known as "chowder clams" are big hard-shelled clams. If you don't live New England, you use chopped canned clams, but even better are fresh chopped clams carried in many seafood markets. Be sure to save the juice to use in the chowder.
Tradition holds that clam chowder is made with salt pork, but good salt pork is hard to come by these days, so thick-sliced bacon can be substituted. And instead of the usual celery, this recipe uses fresh fennel, which makes a great flavor combination with clams.
- 4 Oz. Thick Sliced Bacon, Diced
- 1 Large Onion, Coarsely Chopped
- 1 Small Fennel Bulb, Coarsely Chopped & Fronds Reserved
- 1 Lb. Russet Potatoes, Diced
- 1 1/2 Cups Clam Juice, From Chopped Clams or Bottled
- 1 Cup Dry White Wine or Water
- 1 Large Bay Leaf, Broken In Half
- 4 1/2 Cups Half-N-Half
- 3 Tbsp. Fresh Thyme
- 1/4 Cup Fresh Italian Parsley, Chopped
- 2 Cups Clams, Chopped (Fresh or Canned)
- In large saucepan, fry bacon over medium heat, stirring often, about 10 minutes or until rich golden brown and the fat is rendered. Using slotted spoon, transfer bacon to paper towel, leaving dripping's in pan.
- Add onion and fennel to dripping's in pan; cook over medium heat, stirring often, about 5 minutes or until vegetables are tender.
- Add potatoes, clam juice, wine and bay leaf; bring to a boil, then cover. Reduce heat; simmer about 10 minutes or until potatoes are tender.
- Add bacon, half-and-half, thyme and 2 tablespoons of the parsley; bring to a simmer. Add clams; simmer 2 minutes. Remove and disregard bay leaf.
- Ladle chowder into soup bowls. Sprinkle with remaining 2 tablespoons parsley and fennel fronds. Serve with crackers.
Add Recipe to
|Amount Per Serving||%DV|
|Serving Size 243g|
|Recipe makes 8 servings|
|Calories from Fat 65||30%|
|Total Fat 7.2g||9%|
|Saturated Fat 2.21g||9%|
|Trans Fat 0.0g|
|Total Carbs 21.31g||6%|
|Dietary Fiber 2.1g||7%|