New England Clam Chowder Recipe
Easy New England Clam Chowder Recipe: Such a comforting, satisfying dish! Creamy, thick, & robust, with tons of ocean-y flavor!
Servings: 4
Calories: 953kcal
Ingredients
- 6 slices bacon roughly chopped
- 3 russett potatoes (medium), roughly chopped
- 1 1/2 teaspoons kosher salt (or to taste)
- 1/2 teaspoon white pepper (or to taste)
- 2 stalks celery roughly chopped
- 1 onion (medium), roughly chopped
- 3 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 8 ounces clam juice
- 2 cups milk
- 2 cups cream
- 1 bay leaf
- 3 sprigs fresh thyme
- 19.5 ounces minced clams (3 cans)
Instructions
- Cook the bacon in a large pot over medium heat, until crisp.
- Remove the bacon from the pot with a slotted spoon, allowing it to drain on paper towels.
- Add the potatoes, salt, and pepper to the pot and stir to cook briefly.
- Stir in the celery and onions and cook, along with the potatoes, until translucent and tender.
- Add the butter and let it melt.
- Sprinkle the flour over the vegetables and stir it in until a thick paste forms.
- Stir in the clam juice. (As it cooks, it should form a very thick liquid.)
- Add the milk and cream, a little at a time, stirring to prevent lumps.
- Turn the heat down to low, add the bay leaf and thyme sprigs, and allow the soup to simmer until the potatoes are fork-tender.
- Stir in the clams in their juice, ladle the soup into bowls, and garnish.
Video
Notes
To make this chowder even thicker, use a stick blender to blend some of the veggies into the broth, while still leaving plenty of chunks.
Nutrition
Serving: 0.25batch | Calories: 953kcal | Carbohydrates: 65g | Protein: 21g | Fat: 69g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 200mg | Sodium: 1413mg | Potassium: 1210mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2497IU | Vitamin C: 17mg | Calcium: 288mg | Iron: 3mg