• Kanning Kathy

New England Clam Chowder

Prep time: 10 minutes Cook time: 30 minutes Serves: 4


6 slices thick-cut bacon, diced 1 small red onion, diced 2 large carrots, finely chopped 3 cloves garlic, minced Sea salt and black pepper, to taste 2 T. chickpea flour ½ c. clam juice 2 c. whole milk ½ c. heavy cream 1 lb. Yukon Gold potatoes, peeled and cubed ½ t. Old Bay seasoning 1 t. fresh thyme 2 6.5-oz. cans minced clams, including juice 3 T. fresh parsley, chopped


  • Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.

  • Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.

  • Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.

  • Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.

  • Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!