New England Clam Chowder Recipe
This classic New England Clam Chowder Recipe is the ultimate creamy comfort food! Filled with tender potatoes, bacon, and delicious clams, it’s so flavorful and delicious that it rivals even the best seafood restaurants.
Servings: 6 servings
Ingredients
- 4 slices bacon chopped
- 2 tablespoon butter
- 1 white onion diced
- 2 ribs celery diced
- 2 large carrots peeled and diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- ¼ cup all-purpose flour
- 3 cups water`
- 1 cup clam juice
- 2 teaspoon chicken bouillon powder optional
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 3 red potatoes chopped
- 4 cups half-and-half see notes
- 2 6.5-oz) cans chopped clams drained with the juice reserved
Instructions
- Transfer the chopped bacon to a cold Dutch oven. Turn the heat to medium-low heat and allow the bacon to cook slowly. Stir occasionally so that the bacon cooks evenly. Cook until the fat is rendered and the bacon is crisp.
- Use a slotted spoon to remove the bacon and place it on a plate lined with paper towels. Reserve one tablespoon of rendered bacon grease in the pot. Discard the rest.
- Set the heat to medium-low and add the butter, onions, celery, and carrots. Cook low and slow until softened, about 10 minutes. Then, stir in the minced garlic, thyme, black pepper, and salt. Continue to cook for an additional 30 seconds, stirring continuously.
- Sprinkle the flour evenly over the softened veggies. Cook, stirring continuously, for two minutes.
- Stir in the water, clam juice (plus reserved clam juice), bouillon powder (optional), Worcestershire sauce (optional), and bay leaf. Increase the heat to high and bring to a boil.
- Stir in the potatoes, then reduce the heat to medium-low. Cook until the potatoes are softened, about 20 minutes.
- Remove the pot from heat and slowly stir in the half-and-half. Return to heat and bring the soup to a gentle simmer – do not boil. Add the clams and gently simmer for 5 minutes.
- Season with additional salt and black pepper to taste. Garnish with oyster crackers, cooked bacon, sliced green onion or chives, and Tabasco sauce, if desired.
Notes
- If half-and-half isn't available, use a 1:3 ratio of heavy cream with whole milk. For example, if you're making one cup of half-and-half, use approximately 1/3 cup of heavy cream and 2/3 cup of whole milk.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing is not recommended.
Nutrition
Calories: 443kcal | Carbohydrates: 36g | Protein: 12g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 974mg | Potassium: 868mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1547IU | Vitamin C: 15mg | Calcium: 217mg | Iron: 2mg
