Connecticut Clear Clam Chowder
A clear, broth-based clam chowder with potatoes, onion, and bacon, distinct from both New England's creamy version and Manhattan's tomato-based style.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Large pot
- •Cheesecloth
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10
- carbs
- 24
- protein
- 16
- calories
- 260
Instructions
- 1
Put the clams and water in a covered pot on the stovetop. Cook until they open, about 8-10 minutes, and throw away any that stay shut.
- 2
Take out the clams. Pour the cooking liquid through cheesecloth into a bowl and save the broth.
- 3
Chop the clam meat into rough chunks. Set it aside for later.
- 4
Cook the diced bacon in the same pot until crisp. Remove the bacon and set it aside, but leave the melted fat behind.
- 5
Saute the onion and celery in the hot bacon fat until they soften.
- 6
Pour in the saved clam broth and add the diced potatoes. Simmer gently until the potatoes are tender, about 15 minutes.
- 7
Stir in the chopped clams, cooked bacon, and thyme. Simmer for 5 more minutes.
- 8
Season with salt and pepper. Serve the hot chowder (clear seafood soup) immediately.
Chef's tips
Pour the clam broth through cheesecloth to catch any sand or grit before building the soup base.
Storage
Refrigerate up to 3 days in a covered container.
Reheating
Warm gently over low heat, stirring, to avoid overcooking the clams.
Common mistakes to avoid
- •Boiling the broth too hard, which makes the clam meat tough and rubbery.
- •Skipping the broth straining, leaving gritty sand in your bowl.
Serving suggestions
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