I have to hand it to Rachael Ray...she ran a touchdown with this New England clam chowder recipe. It's not super thick, so, if that's your thing, add more flour. But, for me, it's perfect and creamy enough to coat the spoon.
And, like most Rachael Ray recipes, it's ready in 30 minutes or less.
New England Clam Chowda a la Rachael Ray
2 tbs. butter
2 slices thick cut bacon, finely chopped
1 medium onion, finely chopped
2 ribs of celery, finely chopped
4 sprigs of fresh thyme...this really makes a difference
2 tbs. flour
1 pint of half and half
2 cups of fish stock...or chicken stock
1 cup of hash brown potatoes found in the dairy aisle
2 cans of whole baby clams in their juice
Salt and pepper to taste
- Cook the bacon, onion, and celery, and thyme in the butter over medium-ish heat. Don't burn the butter.
- Add the flour and cook one minute
- Add the stock and half and half. Bring to a bubble.
- Stir in the potatoes and clams. Bring to a boil.
Easiest potatoes ever...I use half of a bag for this recipe.
- Reduce the heat and simmer for 15 minutes. Salt and pepper to taste.
Voila! It smells great and tastes even better. Like I said, it's not super thick, and some purists may poo-poo the bacon and celery, but they give it a great flavor. And, again, the fresh thyme makes a big difference in the depth of flavor.
Rachael serves hers with open face ham salad on English muffins (mug toppers, she calls them). We've used tuna salad, tuna melts, and plain old grilled cheese. It's a great winter supper.