Soup
New England Clam Chowder for Two
A creamy New England clam chowder with bacon, Yukon Gold potatoes, and chopped clams, thickened by pureeing some of the solids. Finished with parsley and lemon.
Ingredients
- 2 strips of bacon (diced)
- 2 tablespoons butter
- 1 medium onion (large dice)
- 2 stalks of celery (large dice)
- 2 medium Yukon Gold potatoes (bite-size pieces)
- 2 teaspoons garlic (minced)
- ¼ cup white wine
- 1 cup (8 oz) clam juice
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 bay leaves
- 2 (6.5 ounce) cans chopped clams (save the juice)
- ¼ cup fresh parsley (chopped)
- Salt and pepper
- Lemon wedges
Method
- In a large pot, cook the diced bacon over medium heat until crispy.
- Add the butter, onions, and celery. Season with salt and pepper and cook until the onions are translucent and the celery has softened, about 5–6 minutes.
- Add the potatoes, season with salt, and cook for another 3–4 minutes. Add the garlic and cook for another 1–2 minutes.
- Add the white wine, clam juice, heavy cream, Worcestershire, hot sauce, and bay leaves. Stir to combine and simmer for at least 20 minutes.
- Add the clams with their juice.
- With a slotted spoon, scoop out some of the solids and puree in a blender, then return the puree to the pot to thicken the chowder.
- Add the parsley and season with salt and pepper if needed. Garnish with lemon wedges. Enjoy!