The best part of chowder is that you can make it thicker or thinner to your preference.
- 2 lb. fresh littleneck clams in shells
- 2 tbsp. butter
- 4 oz. bacon, chopped
- 1 yellow sweet pepper, chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 large potato, chopped
- 1 tsp. minced garlic
- 2 tbsp. all-purpose flour
- 1 cup white wine
- 3/4 cup heavy cream
- 3 sprigs fresh thyme
- 1 dried bay leaf
- 1 can (14.5 oz.) diced tomatoes, drained
- 1 lb. 31-40 ct. cooked shrimp
- oyster crackers and bread, to serve
- Place clams in a large pot and cover with water. Bring to a boil; reduce heat and simmer, covered, 6–10 minutes. Using a slotted spoon, remove clams from pot and discard any that have not opened. Strain liquid through a mesh strainer lined with a coffee filter into a heatproof bowl and set aside.
- Remove clams from shells and coarsely chop; set aside.
- In the same pot, melt butter over medium heat. Add bacon and cook until fat is rendered but bacon is still soft. Add pepper, onion and celery. Cook and stir 7–8 minutes or until vegetables are just tender-crisp. Add potato and garlic and cook 5 minutes more.
- Sprinkle flour over the potato mixture and stir to combine. Gradually whisk in 1 1/2 cups of the reserved cooking liquid, whisking until there are no lumps. Whisk in white wine and cream. Add thyme, bay leaf and salt and pepper to taste. Bring to a boil then reduce to a simmer, uncovered, for 12–15 minutes or until potatoes are tender.
- Stir in tomatoes, shrimp and cooked clams. Return to a simmer and cook 1–2 minutes or until heated through. Remove thyme and bay leaf.
- Serve with oyster crackers and bread.
Let's Talk Tails
Our cooked, peeled and deveined shrimp still have their tails intact (perfect for shrimp cocktail!). While these tails—contrary to popular belief—are actually edible, many would rather avoid them entirely. If you prefer your shellfish sans shell, simply remove the tails prior to cooking. These bits have big flavor though, so consider keeping them for stock rather than discarding. For more information on making stock from scratch, check out our guide on how to make your own stock.
613 CALORIES Per Serving
SATURATED FAT: 18G