Clam Chowder with Spanish Onions

Name: Clam Chowder with Spanish Onions
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 16
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

Recipe GLPR4ac273000cc7d1

Soup

75 min

259 cal

Servings: 16

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Clams are the real constraint here: they're not a routine buy at Charlotte chains like Harris Teeter, Food Lion, or Kroger, so plan a special trip to the seafood counter or a dedicated fishmonger—a real friction point on a weeknight. The rest of the ingredients are standard (potatoes, onions, heavy cream, bacon) and budget-friendly, bringing the per-serving cost down despite the shellfish. The 75-minute time is honest if you're shucking fresh clams, though using canned clams would cut it to 45 minutes and is worth the trade-off if you're pressed. This feeds a crowd (16 servings) and reheats beautifully, which makes it ideal for a planned cook-ahead meal, but not a grab-it-from-the-pantry weeknight solution.