Best New England Clam Chowder
This easy New England Clam Chowder recipe is packed with clams, tender potatoes and crispy bacon in a thick, creamy broth topped with homemade sourdough croutons. Ready in 30 minutes - restaurant quality.
Servings: 4
Calories:
Equipment
- soup pot or large dutch oven
Ingredients
- 4 slices thick cut bacon rough chopped
- 2 medium carrots diced
- 1 stalk celery diced
- 1/2 medium onion diced
- salt and pepper to taste
- 1 teaspoon fresh thyme removed from stems and minced
- 2 cloves garlic grated
- 1 1/2 cups diced potatoes redskins (skin on), optional: yukon or russet
- 1/2 cup chicken stock can swap vegetable or seafood stock
- 8 ounces clam juice bottled
- 1 1/4 teaspoons Old Bay seasoning
- 1/3 cup all purpose flour
- 2 cups half and half
- 2 6.5 ounce cans diced clams 6.5 ounce each
- 3 tablespoons fresh parsley chopped
Instructions
- Heat a large soup pot or Dutch oven over medium heat then add the bacon. Cook the bacon until it’s crisp then transfer to a paper towel lined plate, reserving one tablespoon of bacon drippings in the pot.
- Add the diced carrots, celery and onion, lightly season with salt and pepper and cook 2-3 minutes or until the carrots have started to soften. Stir in the thyme and grated garlic and cook one more minute.
- Drop in diced potatoes, bottled clam juice and chicken stock. Season with Old Bay then cover and bring to a boil. Once it’s boiling, reduce heat to low and simmer 5 minutes or until the potatoes and carrots are tender.
- In a medium bowl, whisk the flour and half and half together then pour into the pot whisking constantly until blended. Simmer uncovered 5-7 minutes or until it thickened, stirring often.
- Add the clams and their juices and rough chopped bacon (optional: reserve some bacon for garnish). Cook over low heat 2-3 minutes then stir in the parsley, taste and adjust salt and pepper/Serve hot with sourdough croutons, oyster crackers or fresh bread.
Notes
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