National New England Clam Chowder Day | Chowder Bowl
So, I realize that the name of this recipe isn’t very exciting. I wanted to name my creation “New England Chowder Chunk” because it isn’t as creamy smooth as some other clam chowders, but to describe a seafood soup as anything related to chunky just made me almost gag a little bit. National New England Clam Chowder Day, admittedly, wasn’t really something I was too excited about. Some of the other Clam Chowders that I’ve tried have been slightly off-putting, but I think I did a fair enough job!
When I went to Seattle for the International Food Bloggers Conference, I also enjoyed the Savor Seattle food tour with my Tampa travel companions. We had award winning clam chowder and I surprised myself by how much I did like the flavor.
For this chowder, I used clam juice and not actual clams. I also used potatoes and a fair amount of celery and carrots. Your meal is served. Happy National New England Clam Chowder Day!
- 2 slices turkey bacon, diced
- 1 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 stalks celery, chopped
- 3 large carrots, peeled and chopped
- 2 cups peeled and cubed potatoes
- 2 bay leaves
- 1 clove garlic
- 2 tbsp fresh thyme, minced
- 1 cup clam juice
- 1 cup vegetable stock
- 1/2 cup heavy cream
- Salt and pepper to taste
- Cook bacon on medium-high in large pot until crispy. Take some out and set aside for topping.
- Add the butter to the pot with bacon. Once the butter is melted, add onion, celery, and carrots, cooking until tender.
- Add potatoes, bay leaves, garlic, thyme, clam juice and vegetable stock. Stir to combine.
- Reduce heat to medium-low and cook, stirring occasionally, until chowder starts to thicken, approximately 20 minutes. Stir in heavy cream and simmer for another 15 minutes.
- Season with salt and pepper and top with bacon crumbles.
Tomorrow: National Blonde Brownie Day