Caramelized Bacon and Onion Clam Chowder is a creamy soup made with clams, potatoes, onions, bacon and fresh thyme.
Want to hear a good one? I don’t like ANY seafood nor can I eat bacon. So you’re probably thinking “What possessed her to make Clam Chowder WITH bacon?”. It’s ok, I haven’t lost it…yet!
New England Clam Chowder happens to be my 9 year olds favorite soup but I never make it. Instead, we have to wait to go to Panera Bread on a Friday to get it for her. Apparently they follow the “fish on Friday” rule all year long because that’s the only day they ever have it on their menu.
Recently, she was one of the candidates running for student council representative for the 4th grade. All they had to do was write a speech, present it to the class and they would vote.
At this age there is no official title, but she was excited and really wanted to “make a difference”. Gotta love her, she is definitely my little “world peace” child and she WILL be someone influential one day. I just get nervous as to what that might actually be. 🙂
I got a message from her teacher during the day that said she lost, but that her speech and delivery was terrific. She was devastated. Crying hysterically, but through it all managed to buy the winner a congratulatory cookie at lunch. Again, gotta love her.
So I thought I’d surprise her and make her favorite soup. It started off good, until I got distracted. My friend was here refinishing our wood floors and I accidentally browned the bacon and onions too much.
Instead of scrapping it, I continued with the process. Then I made him taste it for me. I cook by smell and sight when cooking with seafood and it smelled ok so I think he was safe!
How do you make Bacon & Onion Clam Chowder?
In a medium saucepan on top of the stove, render bacon over medium-high heat until it is browned and crispy. Drain the grease; then add butter and onions and sauté until golden brown and caramelized. Next add the thyme and flour to form a roux.
Separate the clam juice from the clams and add the juice plus the additional clam juice and water. Add the potatoes and simmer for 15 minutes until potatoes start to soften.
He said it was actually really good and liked the flavor, so that’s how my regular clam chowder became Caramelized Bacon and Onion Clam Chowder. That and as you can tell from the picture it’s on the tan side vs. white.
I also had my in-laws test it out too. It got a “good” from my father in-law; which in his language means “you can make it again”. You just never want an “ok” because then the meal is doomed! Gabrielle enjoyed it too and in no time was back to her old self. ~Enjoy!
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- 4 slices bacon, diced
- 1/2 cup small diced onion
- 1 tablespoon butter
- 2 sprigs fresh thyme, removed from stem
- 2 tablespoons all purpose flour
- 3 small russet potatoes, peeled and cut into bite size pieces
- 13 ounces chopped clams in juice
- 1 cup water
- 1/2 cup clam juice
- 2 cups heavy cream
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- In a medium saucepan on top of the stove, render bacon over medium-high heat until it is browned and crispy. Drain the grease; then add butter and onions and sauté until golden brown and caramelized.
- Next add the thyme and flour to form a roux.Separate the clam juice from the clams and add the juice plus the additional clam juice and water. Add the potatoes and simmer for 15 minutes until potatoes start to soften.
- Heat the heavy cream in a small saucepan over high heat until it's warm, but not boiling.
- Add the heated cream to the potatoes along with the chopped clams, parsley, salt and pepper; then simmer on low for 30 minutes
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