This is a rich and flavorful clam chowder from the Fall River area. It has soft clams, smoky bacon, and a creamy base with a hint of thyme. Great for getting warm on cool fall days.
Ingredients: 4 cups chopped clams. 4 cups clam juice. 1 cup diced bacon. 1 cup diced onions. 1 cup diced celery. 1 cup diced potatoes. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 4 cups whole milk. 2 teaspoons dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Over medium heat, cook the bacon in a big pot until it gets crispy. Take it out and set it aside. Melt the butter in the same pot and saut the potatoes, onions, and celery until the potatoes are soft. Add the flour and stir to make a roux. Cook for two minutes to get rid of the raw taste. Slowly whisk in the milk and clam juice, making sure there are no lumps. Chopped clams and dried thyme should be added. Add pepper and salt. Simmer on low heat and stir the chowder every so often until it gets thicker. As soon as it gets thick, add the cooked bacon. Let it cook for five more minutes. Serve hot with fresh parsley chopped on top. Thanks for making this Fall River Clam Chowder with me.
Prep Time: 15 minutes
Cook Time: 30 minutes
Louisville Trading
