Serves 16
75 min
Clam Chowder with Spanish Onions
Recipe GLPR4ac273000cc7d1
A rich and hearty clam chowder featuring tender cherrystone clams simmered with bacon, Spanish onions, and potatoes in a creamy broth. Fresh thyme and parsley add aromatic depth to this traditional soup, perfect as a starter or satisfying main course.
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Ingredients
7 lbs Cherrystone clams, well-scrubbed and rinsed
3 cups Water
4 strips Bacon, finely chopped
1 medium Spanish onion, diced small
2 tablespoons All-purpose flour
3 large Red potatoes, cut into 1/2-inch dice
1 teaspoon Fresh thyme, chopped
2 tablespoons Fresh parsley, chopped
1 cup Heavy cream
Directions
Rinse the cherrystone clams under cold running water, scrubbing the shells well to remove any sand or debris. Place them in a large pot with 3 cups of water, cover, and bring to a boil over medium-high heat.
Once boiling, reduce heat to medium and simmer for 8–10 minutes, stirring occasionally, until the clams open. Remove the pot from heat and let cool slightly. Discard any clams that did not open.
Using a slotted spoon, transfer the open clams to a cutting board. Strain the cooking liquid through cheesecloth or a fine-mesh sieve into a bowl to remove sand, reserving the broth.
Once the clams are cool enough to handle, remove the meat from the shells and chop into bite-sized pieces. Set aside.
In a large pot, cook the chopped bacon over medium heat, stirring frequently, until crispy, about 5–7 minutes. Transfer to a paper towel to drain.
In the same pot with the bacon fat, add the diced Spanish onion and sauté over medium heat for 5–6 minutes, stirring occasionally, until softened and golden.
Sprinkle the flour over the onions and stir constantly for 2–3 minutes to create a roux, allowing the flour to cook through without browning.
Gradually pour in the reserved clam broth while stirring to prevent lumps. Bring to a simmer over medium heat.
Add the diced red potatoes and chopped fresh thyme. Simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
Stir in the cooked clam meat and cooked bacon. Simmer for 3–5 minutes until heated through.
Reduce heat to low and slowly stir in the heavy cream. Simmer gently for another 2–3 minutes without boiling. Season to taste with salt and pepper.
Ladle the chowder into bowls and garnish generously with fresh chopped parsley before serving.
