Add steamed clams to potatoes, heavy cream and bacon to produce New England clam chowder in less than 30 minutes. Although New England clam chowder can be made quickly, some prepping of ingredients is usually required.
Steam 10 well-cleaned clams in 2 cups of water, along with 4 ounces of onions, 2 ounces of celery, a pinch of thyme and a bay leaf. Once the clams open, remove them from the mixture, discard the shells, and chop up the clams. Cut and cook 6 ounces of bacon. Add 2 large diced onions, 3 bay leaves and a tablespoon of thyme. Add 3 diced Yukon gold potatoes and the strained clam juice. Once the potatoes are tender, add the clams back in, along with the strained clam juice. Add 2 cups of heavy cream, and cook for five minutes. Salt and pepper to taste.
Chowder originated as a popular food amongst the poor. It is thought the term "chowder" refers to the type of pot or cauldron in which it was cooked. However, some historians believe the term originates from "jowter," an English word for a fish peddler. Although clam chowder is now popular, fish was originally used in the dish.