Description
New England Clam Chowder is a creamy and hearty soup made with clams, potatoes, onions, and celery, offering a comforting taste of the Northeast coast.
Ingredients
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- 4 slices bacon, diced
- 1 tablespoon butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups diced potatoes (Yukon Gold or Russet)
- 1 cup bottled clam juice
- 2 (6.5 oz) cans chopped clams, with juice
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 cups half-and-half
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add butter to the pot, then add diced onion and celery. Sauté for about 5 minutes, or until softened.
- Stir in the minced garlic and cook for 1 minute.
- Sprinkle flour over the vegetables and stir well to form a roux. Cook for 2 minutes to remove the raw flour taste.
- Slowly whisk in the clam juice, canned clam juice, and bring to a simmer, stirring until thickened.
- Add the diced potatoes, bay leaf, and thyme. Simmer uncovered for 15-20 minutes, or until potatoes are tender.
- Stir in the chopped clams and half-and-half. Heat gently for 5 minutes without boiling.
- Remove bay leaf, season with salt and pepper, and garnish with crispy bacon and parsley if desired.
Notes
- Do not boil the chowder after adding cream to prevent curdling.
- Use fresh clams if available for enhanced flavor.
- Chowder thickens as it sits; adjust with milk or broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg