Creamy and comforting New England Clam Chowder is always on our dinner menu! Packed with potatoes, crispy bacon and clams, this chowder is the whole meal!
- 6 slices bacon, diced
- 1 cup diced onion
- 3 cups diced russet potatoes
- 1–2 tablespoons garlic
- 1/4 cup flour
- 1 cup chicken stock
- 8 ounces clam juice
- 1 cup whole milk
- 1 cup heavy cream
- 3 cans (6.5 ounce each) chopped clams with juice
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- Kosher salt and black pepper to taste
- Fresh parsley for garnish
- Cook the bacon in a large soup pot until crisp. Let cool, then chop the bacon and set aside. Drain all but 3 tablespoons of the bacon drippings, then add the onions, potatoes and garlic. Season with salt and pepper to taste, going light with the salt as the bacon will add a lot of salt to this chowder. Cook for 5-7 minutes until the vegetables have softened and then sprinkle in the flour. Stir the flour into the potatoes and onions and cook for 1 minute.
- Pour the chicken broth and clam juice into the pot, scraping up the bottom of the pot as you stir. Bring to a simmer for 5 minutes to let the soup thicken. Stir in the milk, cream and clams with the juice from the cans.
- Bring the chowder to a simmer and cook partially covered for 20 minutes. Stir the chowder often so that the potatoes don’t stick to the bottom of the pot.
- After 20 minutes, check to make sure the potatoes are tender, then stir in the cooked, chopped bacon. Taste for seasonings and add more salt and pepper if needed.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Keywords: mantitlement, soup recipe, chowder recipes, new england clam chowder, clam chowder, chowder recipe, seafood chowder