Clam Chowder Recipe
Creamy New England clam chowder with bacon, potatoes, and tender clams, seasoned to perfection. A comforting classic for any occasion.
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Calories: 380kcal
Servings: 6 Servings
Equipment
- Saucepan
Ingredients
- 4 Slices bacon
- 1 Onion chopped
- 2 Stalks celery diced
- 3 Potatoes
- 2 Cups clam juice
- 2 6.5 ounce Cans minced clams
- 1 Cup heavy cream
- Salt and pepper
- 2 Tbsps all-purpose flour
- 2 Tbsps butter
- 1/2 Tsp dried thyme
Instructions
- In a large pot, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving drippings in the pot.
- Add onion and celery to the pot; cook until onion is translucent.
- Stir in potatoes, clam juice, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- In a separate saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in cream until thickened.
- Stir cream mixture into the pot of chowder. Add clams and bacon. Season with salt and pepper to taste. Simmer for a few more minutes until heated through.
Notes
- Ensure the clams are well-rinsed before adding them to the chowder to remove any grit.
- For a thicker chowder, mash some of the potatoes against the side of the pot before adding the cream mixture.
Nutrition
Serving: 1Cup | Calories: 380kcal | Carbohydrates: 30g | Protein: 10g | Fat: 24g