15
Bean
Clam
Chowder
15 Bean Clam Chowder 
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Cook Time
about 120 minutes
Kitchen Time
about 30 minutes
Servings
14
Our #1 selling 15 Bean Soup® w/ ham flavor substitutes perfectly for the usual bacon or salt pork found in most chowders. This recipe is considered a “New England” chowder because of the cream base, but it would also work great utilized in a traditional “Manhattan” style chowder. It really does help to get the freshest clams possible, so if you live somewhere like Indiana, call around to a few of the stores and see when they get deliveries.
Categories: Tailgate Favorites, Entree, American, Homestyle Favorites, Soup
Ingredients
- 1- Package Hurst’s® HamBeens® 15 Bean Soup
- 1- Cup Roughly Chopped Clams (about 13-15 medium sized Cherrystone clams.)
- 2- Cup Diced Onion
- 2- Cup Diced Potato
- 1- Cup Diced Celery
- 1- Cup Diced Carrot
- 2-3 Cloves Chopped Garlic
- 2- Bay Leaves
- 2- Tsp. Thyme
- 1.5- Cups Heavy Cream
- Salt and Pepper to taste
Cooking Directions ( reviews )
- Place the dry beans in a colander or sieve and rinse with cold water for several minutes. Check for any stones or debris and discard. In a large bowl, soak the beans overnight or for at least 8 hours. Drain the leftover liquid and pour the soaked beans into a large soup pot with 8 cups of water. Bring to a boil, then reduce the heat and simmer (covered) for 1 hour. Stir occasionally.
- While the beans are cooking, rinse the clams thoroughly and place them in the bottom of a large pot (one with a lid). Add enough water to just cover the shells and bring to a boil (cover the pot). After about 10 minutes, all of the clams should be open (discard any that don’t). Remove from the water and allow them to cool, then use a fork or knife to remove the meat from the shells. Chop all of the meat and set aside. Reserve the cooking liquid (don’t throw it away!).
- In a large pan with 2 tbs. of olive oil, sauté the onion, carrot and celery over medium-high heat. Cook until the onions become slightly translucent, then add the garlic and cook for another 4-5 minutes.
- Pour the clam stock through a sieve to remove any sand or debris. Then add 4-5 cups of the liquid to the pot of beans. Stir in the vegetables, chopped clams, bay leaf and thyme. Continue to simmer for another 15-20 minutes. Then reduce the heat to low and…
- Stir in the heavy cream, Hurst’s ham flavoring, salt and pepper. Allow the seasoning to incorporate for another 10 minutes before serving.
- Serve with a good handful of oyster crackers or some crusty bread. You can also garnish with some freshly chopped parsley. Tastes great with a few drops of hot sauce too!
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