Description
A comforting and creamy New England Clam Chowder recipe that is perfect for any occasion.
Ingredients
Scale
- 2 cans (6.5 ounces each) chopped clams, drained and juice reserved
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- 2 cups clam juice (or reserved juice plus water)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the diced onion and celery to the pot and sauté in the bacon drippings until softened, about 5 minutes.
- Stir in the diced potatoes, clam juice, and thyme. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Add the heavy cream and the drained clams to the pot. Stir to combine and heat through for another 5 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with the reserved bacon and chopped parsley.
Notes
- For a thicker chowder, mash some of the potatoes before adding the cream.
- Substitute the bacon with diced smoked sausage for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg