Warm up with a bowl of this creamy New England Clam Chowder. This comforting soup is filled with clams, potatoes, and a rich, creamy broth, making it perfect for a cozy meal.
- Cooking Time
35 minutes - Difficulty
Easy - Cost
10$
Ingredients
For the Chowder:
- 2 cans (6.5 oz each) chopped clams, with juice
- 4 slices bacon, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp dried thyme
For Serving:
- Fresh parsley, chopped
- Oyster crackers or crusty bread
Instructions
- Cook the Bacon:
In a large pot, cook diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot. - Sauté the Vegetables:
Add the chopped onion and minced garlic to the pot. Sauté until softened. - Make the Chowder:
1. Add the diced potatoes and chicken broth. Bring to a boil and then reduce to a simmer. Cook until potatoes are tender, about 15 minutes.
2. In a separate saucepan, melt butter and stir in flour to form a roux. Cook for 1-2 minutes. Gradually whisk in the heavy cream and milk until smooth. Add this mixture to the pot with the potatoes. - Add the Clams:
Stir in the clams with their juice, salt, black pepper, and dried thyme. Simmer for an additional 10 minutes until thickened and heated through. - Serve:
Serve the Clam Chowder hot, garnished with crispy bacon, fresh parsley, and oyster crackers or crusty bread.
Enjoy this rich and hearty Clam Chowder, a staple of New England cuisine.
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