New England Clam Chowder
Total Time
45 mins
Prep Time
15 mins
Cook Time
30 mins
Rating
4.67 out of 5 stars
(15)
Ingredients
6 servings
- 4 slices center-cut thick-cut bacon (about 4 ounces), cut into ¼-inch pieces
- 1 large Spanish onion, chopped
- 2 tablespoons all-purpose flour
- 26 ounces minced clams, drained and juice reserved
- 16 ounces clam juice
- 1 cup water
- 1½ pounds red potatoes, about 4 medium, scrubbed and cut into ½-inch dice
- 1 bay leaf
- ¼ teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley leaves
- Salt and fresh ground pepper, to taste
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Preparation
Step 1
Fry the bacon in a large stockpot or Dutch oven over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes.
Step 2
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Step 3
Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice, and the water.
Step 4
Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 to 15 minutes.
Step 5
Add the clams, cream, parsley, salt, and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve immediately.
Step 6
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Chef's notes
Clams:
You can substitute fresh minced clams in place of the canned variety; adjust the clam juice based on your salt preference.
Serving:
Add crackers, a simple salad, or cheddar bay biscuits to make it a meal.
Storing:
The soup can be kept in an airtight container in the refrigerator for up to 4 days.
Freezing:
The soup can be frozen in an airtight container for up to 3 months.
Reheating:
The soup can be reheated in the microwave or on the stovetop over low heat.
Recipe adapted from The Best Soups and Stews
