Description
A creamy and delicious 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
- 1 medium potato, peeled and diced
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (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. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the diced potato, reserved clam juice, and enough water to cover the potatoes. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
- In a small bowl, whisk together the flour, heavy cream, and milk until smooth. Slowly add this mixture to the pot, stirring constantly.
- Add the cooked bacon, chopped clams, thyme, salt, and pepper. Simmer for an additional 5-10 minutes, stirring occasionally, until the chowder is heated through and thickened.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a thicker chowder, add an extra tablespoon of flour or use a potato masher to mash some of the potatoes in the pot.
- Substitute the bacon with diced smoked sausage for a different flavor profile, or make it vegetarian by omitting the meat and using vegetable broth instead of clam juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg