No‐Holds‐Barred Clam or Fish Chowder Recipe
This becomes corn chowder simply by substituting one (or more) cups of fresh corn kernels for the clams or fish. Better still, just add some fresh corn along with the fish. I sometimes use flour in this recipe, simply because most people are used to very thick chowders; but it isn't necessary.
4 pounds of To 6 slices good bacon (about 1/ ), minced
1 cup of Minced onion
2 cups of Peeled and roughly chopped baking potatoes
2 tablespoons of Flour (optional)
1 teaspoon of Fresh thyme leaves or /2 dried thyme
2 cans of Cups any chicken or fish stock, augmented by as much juice as you salvage when opening the clams
Salt and freshly ground black pepper to taste
1 cup of Milk
1 cup of Heavy cream or half‐and‐half or more milk
24 cups of Hard shell clams, shucked; or about 1 pint shucked clams, cut up if very large, with their juice; or about 2 diced or chunked fresh delicate white fish, such as cod
Minced fresh parsley leaves for garnish
Fry the bacon in a large, deep saucepan or casserole over medium‐high heat until crisp. Remove with a slotted spoon and cook the onion and potatoes in the bacon fat until the onion softens, 10 minutes. Sprinkle with the optional flour and the thyme and stir. Add the stock and cook until the potatoes are tender, about 10 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)
Add salt and pepper, then the milk and cream; add the clams or fish and bring barely to a simmer over low heat. Float the butter on top of the chowder; by the time it melts, the clams or fish will be ready. Garnish and serve.
