dinner·American·easy
New England Clam Chowder
Creamy chowder loaded with potatoes, clams, and crispy bacon.
pescatariansoupseafoodcomfort
45 min4 servings~$5.30/serving
Ingredients · serves 4
- Bacon4 slices
- Onion1
- Celery2 stalks
- Yukon gold potatoes1 lb
- Flour3 tbsp
- Canned chopped clams (with juice)20 oz
- Bottled clam juice1 cup
- Whole milk2 cups
- Heavy cream1/2 cup
- Thyme1 tsp
- Bay leaf1
- Parsley2 tbsp
Instructions
- 1Crisp diced bacon in a heavy pot over medium until rendered; remove half for garnish.
- 2Sauté diced onion and celery in the bacon fat with a pinch of salt and pepper for 5 minutes.
- 3Sprinkle in flour and cook 1 minute to make a roux.
- 4Whisk in clam juice and clam liquid (reserve the chopped clams), then add diced potatoes, thyme, and bay leaf.
- 5Simmer 12–15 minutes until potatoes are tender.
- 6Lower heat; stir in milk and cream and warm through without boiling.
- 7Add chopped clams just to heat through (1–2 min) — taste, adjust salt and pepper, and serve with reserved bacon and parsley.