One Pot New England Clam Chowder

New England Clam Chowder

I love this recipe for Clam Chowder. I love that it’s all made in one pot. I love that it doesn’t take long to make. I love that it’s rich and delicious. And I especially love that its flexible and versatile. I’ve tried it with no bacon. I have tried it with no dairy. I have tried it with Rice Milk. Each time, no matter how I vary the recipe, it’s still rich and thick and comforting. I know you’re family will love it as much as I do!

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And the broth is just the right balance of ingredients. It’s not too “fishy”. I’ve listed the ingredients below with some of the options for you.

Three 6.5 oz cans chopped clams with liquid

8 oz clam juice (or try a cup of clam broth made with Clam Base)

3 strips bacon, chopped (optional: consider 1 tsp bacon bits or 1 tsp Liquid Smoke instead)

2 tbl Olive oil (if needed, especially if no bacon is used)

1 small onion, chopped

2 leeks

1 cup finely chopped celery with leaves

2 Tbsp flour (Gluten-free flour also works)

½ cup dry white wine

1 lb Yukon Gold potatoes, chopped (your choice whether you want them peeled or not)

½ tsp dried marjoram (or thyme if you prefer)

1 bay leaf

White ground pepper

1 to 1 ½ cup almond milk (or other milk alternative like rice milk or soy milk)

2 Tbsp chopped fresh parsley (or 1 tbsp dried parsley)

Dash Tabasco or ½ – 1 tsp Sriracha or your favorite hot sauce (optional)

1. Cut root end and green tops off leeks and discard. Slice remaining leeks

in half lengthwise, remove outermost layer and discard. Slice leeks thinly.

2. Cook bacon in a large pot until crisp. Remove bacon and leave about 2 Tbsp bacon fat in pan (add a little olive oil if you don’t have that much or substitute olive oil).
3. Add chopped leek, onion and celery to pan and sauté over medium heat until tender, about 5 minutes.
4. Add flour and wine and stir about 30 seconds.
5. Slowly at first to avoid lumps, stir in clam juice/liquid from canned clams and scrape bottom of pot to loosen any browned bits.
6. Add potatoes, marjoram, bay leaf, salt (if using) and pepper.
7. Liquid should mostly cover potatoes. If not add a little water and bring to a boil.
8. Reduce heat and simmer about 15 minutes until potatoes are fork tender.
9. Remove bay leaf and discard.
10. Using an immersion blender, puree about ? of the potato mixture or ladle out about ? of the mixture into a blender, puree and then return to pot.
11. Mix in 1 cup of the almond milk (or other non-dairy milk), reserved bacon (if desired) and heat mixture back up to a simmer.
12. Cook about 2 minutes.
13. If it’s thicker than you like, stir in more almond milk.
14. Stir in clams and parsley and remove from heat.
15. Add hot sauce if desired.