Our #1 selling 15 Bean Soup® includes a smoky ham flavor packet which is a perfect substitute for the usual bacon or salt pork found in most chowders. After some calls to local grocery stores, I was able to find some “freshly delivered” (the joys of living in a land-locked state) Cherrystone clams. A few hours later, it felt like I was back on the coast again with a bowl of delicious clam chowder and amazing views of the… corn fields.
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 (differences explained HERE). 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.
What you need:
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
1. 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.
2. 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!).
3. 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.
4.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…
5. Stir in the heavy cream, Hurst’s ham flavoring, salt and pepper. Allow the seasoning to incorporate for another 10 minutes before serving.
6. Serve with a good handful of oyster crackers or some crusty bread. You can also garnish with some freshly chopped parsley. I like mine with a few drops of hot sauce too!