Clam Chowder with Fresh Thyme

Clam Chowder with Fresh Thyme
After a beautiful summer, we have be experiencing the after effects of the hurricane season in northern New Jersey. It has changed my way of cooking. Typical dinners have usually been on the grill. I have been thinking more about making chilies, pot pies, and big pots of soup.

First up was a stockpot full of Clam Chowder with Fresh Thyme. My Middle One frequently requests this soup along with Broccoli Cheddar. I don't want her to get a Jan Brady complex, so I made her one of her favorite soups with plenty leftover for the upcoming days.

This recipe calls for ingredients that you can keep on hand. Therefore, it is a soup that can be made when you can't think of anything else for dinner. No extra trip to the grocery store will be required. I use canned clams, but by all means you can substitute fresh ones for an even better chowder.

My Step mom always makes a pot of this soup when we visit the Jersey Shore. Kudos to her for the recipe.

Clam Chowder with Fresh Thyme

serves about 10

4 slices of bacon, diced
2 tablespoons of olive oil
1 large onion, diced
3 stalks of celery, diced
3 carrots, diced
3 medium potatoes, diced
2 medium zucchini, diced
1 (28-ounce) can of crushed tomatoes
1 (14-ounce) can of diced tomatoes
4 good dashes of Worcestershire sauce
4 cups of chicken stock or water
1 (8-ounce) bottle of clam juice
2 (10-ounce) cans whole baby clams
2 (8-ounce) cans chopped clams
3 tablespoons fresh thyme
salt and pepper to taste

Heat a large stockpot over medium high heat. Add bacon and cook until crisp. Add onion, celery, carrots, potatoes, and zucchini and cook for about 8 - 10 minutes. Add crushed and diced tomatoes, chicken stock, and clam juice and bring to a boil. Reduce heat and simmer for about 15 minutes. Add the clams and their juices and thyme and just heat through. Adjust the seasonings.



kat said...

You know I've never had red clam chowder, living in San Francisco it was always white chowder in a sourdough bowl

Anonymous said...

This is really interesting. I've always had New England clam chowder, despite being a native New Yorker, so the red color is a little offputting to me at first. Once I get past that kind of learned reaction, this looks really good and probably a lot healthier than the overly-dairy New England version.

Jersey Girl Cooks said...

This does look good. Now you are going to make me crave clam chowder!

Lisa magicsprinkles said...

You just brought back an great memory of my dad's clam chowder. I need to make this again. Thanks!

Will said...

This looks amazing, I don't think it helps that I skipped dinner but as a clam chowder lover I am going to have to try and whip this up. Are there specific brands for the Clam juice, baby clams, and chopped clams that you recommend? I am all the way over on the west coast and not too sure or whats on the shelves right now. Your blog looks awesome I am going to try a few of your meals, check out my blog sometime if you get a chance!

amycaseycooks said...

will - thanks for stopping by. i usually use Doxsee brand clams, but I did try Bumble Bee (the same company that sells canned tuna) whole baby clams. I really liked them because they weren't chopped up in little bits. As for the clam juice, I usually buy what's on sale.

Maria said...

What a fantastic recipe!
And the pumpkin cookies look great too! I am so excited to bring out my pumpkin desserts:)

Jan said...

I've only ever had the creamy chowder before, but this looks and sounds wonderful. I will have to give it a try.

Pam said...

This looks delicious. I love clam chowder but don't eat it much becaue it is so rich and unhealthy. This looks perfect - light and delicious!

Colleen said...

This looks nice and comforting! I have a recipe for red clam chowder but I like this ingredient list better. Can't wait to try it!

vanillasugarblog said...

You know I didn't know which to respond too first: the chowder or those pumpkin cookies. Good Lord those cookies are insane!! I would eat a giant bowl of this chowdah (I'm from Bahhhston) and then about 4 of those cookies. You're killing me over here!