Creamy Bacon-Infused Clam Chowder
This Creamy Bacon-Infused Clam Chowder is a delightful twist on the classic recipe, perfect for a quick weeknight dinner or a cozy weekend gathering. Inspired by America's Test Kitchen, this version incorporates the rich flavors of clams while using bacos for a lower-cholesterol alternative. With tender red potatoes providing heartiness and fresh herbs adding a burst of flavor, this chowder is sure to warm your soul. Prepared in just under an hour, it’s a comforting dish that’s ideal for chilly nights – serve it with crusty bread for a complete meal.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Minced clams
4 (6 1/2 ounce) cans (drained)
Clam juice
3 (8 ounce) bottles (combined with reserved clam juice to make 5 cups)
Oil
1 tablespoon (for sautéing)
Onion
1 (chopped finely)
Garlic cloves
2 (minced)
Flour
1/4 cup (for thickening)
Red potatoes
1 1/2 lbs (5 medium) (scrubbed and cut into 1/2-inch pieces)
Bay leaves
2 (whole)
Fresh thyme
1 teaspoon (minced (or 1/4 teaspoon dried))
Fat-free evaporated milk
1 cup (for creaminess)
Fresh parsley
2 tablespoons (minced)
Pepper
to taste (optional seasoning)
Instructions
1
Begin by draining the minced clams, reserving the juice. Combine the reserved clam juice with the bottled clam juice in a large pot, ensuring there are 5 cups of liquid in total; add water if necessary.
2
In a large pot, heat the oil over medium heat and add the chopped onion, sautéing until it softens and becomes translucent, about 5 minutes.
3
While the onion cooks, scrub the red potatoes and cut them into 1/2-inch cubes to ensure even cooking.
4
Stir the minced garlic into the pot with the onions, cooking for about 30 seconds until fragrant. Then, sprinkle the flour over the mixture, stirring to coat the vegetables evenly.
5
Slowly whisk in the combined clam juices, ensuring there are no lumps. Add the cubed potatoes, bay leaves, and thyme to the pot, bringing the mixture to a gentle simmer.
6
Allow the chowder to cook for approximately 15-20 minutes, or until the potatoes are tender when pierced with a fork.
7
Once the potatoes are cooked, gently fold in the drained clams, fat-free evaporated milk, and minced parsley. Allow the chowder to return to a simmer, being careful not to boil.
8
Remove the pot from heat, discard the bay leaves, and adjust seasoning with freshly ground pepper if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Bacon-Infused Clam Chowder?
It is a delightful twist on the classic clam chowder recipe that uses bacos for a lower-cholesterol alternative while maintaining rich flavors.
How long does it take to prepare this recipe?
The chowder can be prepared in just under an hour, making it ideal for quick weeknight dinners.
What inspired this specific clam chowder recipe?
This version of clam chowder is inspired by America's Test Kitchen.
How many cans of minced clams are needed?
The recipe requires four 6.5-ounce cans of minced clams.
How much total clam juice is required for the base?
You need a total of 5 cups of liquid, combining the reserved juice from the cans with bottled clam juice.
What type of potatoes should I use?
The recipe calls for 1.5 lbs of red potatoes, which provide heartiness to the soup.
Should the potatoes be peeled?
No, the instructions suggest scrubbing the red potatoes and cutting them into 1/2-inch cubes with the skins on.
How do I thicken the chowder?
The chowder is thickened by stirring 1/4 cup of flour into the sautéed onion and garlic mixture before adding the liquid.
What can I use as a lower-cholesterol cream substitute?
This recipe uses 1 cup of fat-free evaporated milk to provide creaminess without the high cholesterol of heavy cream.
How long should the onions be cooked?
Sauté the chopped onions in oil for about 5 minutes until they become soft and translucent.
When should the garlic be added?
Add the minced garlic after the onions have softened, cooking for about 30 seconds until fragrant.
Can I use dried thyme instead of fresh?
Yes, you can substitute 1 teaspoon of fresh minced thyme with 1/4 teaspoon of dried thyme.
How long do the potatoes need to simmer?
The potatoes should simmer in the clam juice for approximately 15 to 20 minutes until tender.
What is the secret to a smooth chowder base?
Slowly whisking in the clam juice into the flour and vegetable mixture helps ensure there are no lumps.
Is it okay to boil the chowder after adding the clams and milk?
No, you should only allow the chowder to return to a simmer; boiling it after adding the milk and clams may affect the texture.
When should I remove the bay leaves?
Discard the bay leaves after the pot is removed from the heat, just before serving.
What garnish is recommended for this chowder?
The recipe uses 2 tablespoons of minced fresh parsley to add a burst of flavor and color.
What should I serve with this dish?
It is recommended to serve this chowder with crusty bread for a complete meal.
Does this recipe contain bacon?
While called 'Bacon-Infused', it uses bacos as a healthier, lower-cholesterol alternative to traditional bacon.
What size should the potato cubes be?
The red potatoes should be cut into 1/2-inch cubes to ensure even cooking.
How many bottles of clam juice should I buy?
The recipe calls for three 8-ounce bottles of clam juice to be combined with the liquid from the cans.
What should I do if my liquid total is less than 5 cups?
If the combination of canned and bottled clam juice is less than 5 cups, you can add water to reach the required amount.
Is this soup good for cold weather?
Yes, it is described as a comforting dish that is ideal for chilly nights and cozy weekend gatherings.
How much garlic is used in the recipe?
The recipe uses 2 minced garlic cloves.
What kind of oil is used for sautéing?
One tablespoon of oil is used to sauté the onion at the beginning of the recipe.
How much flour is needed for the roux?
You will need 1/4 cup of flour to thicken the chowder.
Can I use ground pepper in this recipe?
Yes, you can adjust the seasoning with freshly ground pepper to taste after removing the pot from the heat.
How many bay leaves are required?
The recipe requires 2 whole bay leaves.
What is the primary vegetable in this chowder?
Onions and red potatoes are the primary vegetables used in this dish.
Is this a traditional heavy cream chowder?
No, it is a lighter version that substitutes fat-free evaporated milk for heavy cream.