"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
- - Gordon B. Hinckley
January 6, 2015
Quick and Delicious Clam Chowder
by Melanie Gunnell

Here is a fabulous recipe for a quick and easy clam chowder that I tried last week. Adapted from Cook’s Illustrated, this was easy to put together and was surprisingly delicious.

Not thick enough in my book for bread bowls, it was perfect with served with a crusty roll and my husband, who is a self-proclaimed clam chowder afficionado, declared it a “make-again.” That’s pretty high praise.

I actually loved the fact that it seemed a bit lighter in texture and consistency (not heavy and glue-y) than other clam chowders I’ve made. The bacon adds great smokiness and flavor and is perfect paired with the silkiness of the cream. My only advice is don’t oversalt the soup — the bacon and clams add just the right amount of salt without being too overpowering!

Quick and Delicious Clam Chowder
Yield: Serves 6 (about 2 quarts)


  • 4 slices thick-cut bacon, cut into 1/4-inch pieces

  • 1 large onion, diced

  • 2 tablespoons all-purpose flour

  • 2 (8-ounce) bottles clam juice

  • 4 (6.5-ounce) cans minced clams, drain and reserve clam juice

  • 1 cup water

  • 3 medium russet potatoes (about 1 1/2 pounds), scrubbed and diced medium

  • 2 large bay leaves

  • 1/4 teaspoon dried thyme

  • 1 cup heavy cream

  • 2 tablespoons minced fresh parsley leaves or 2 teaspoons dried parsley

  • Salt and pepper to taste


  1. Fry bacon in medium saucepan (I used a medium enameled Dutch oven) over medium-low heat until fat renders and bacon crisps, 5 to 7 minutes. Add onion to bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in bottled clam juice, reserved clam juice from clams, and water. Add potatoes, bay leaves, and thyme; simmer until potatoes are tender, about 6 minutes (don’t overcook the potatoes or they will become mushy after adding the cream and bringing to a simmer!). Add clams, cream, parsley, and salt and ground pepper to taste (be careful not to oversalt!); bring to simmer.

  2. Remove from heat and serve.

Recipe Source: adapted from Cook’s Illustrated

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About Melanie Gunnell

Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham Young University with a degree in public health, but for the past ten years, stay-at-home motherhood has been her job along with blogging-from-home for the past five.

She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for both the never-ending winters and the never-ending wrestling matches in her front room.


Calling(s): Primary pianist, CTR 6/7 Primary teacher, Activity Day leader

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