New England Clam Chowder
New England Clam Chowder is a hearty and flavorful soup made with chopped clams, crispy bacon, potatoes, onions, and celery with a creamy base. It will surely fill and warm you up, especially on cold winter days! Don't forget to add some oyster crackers to your chowder bowl, too!
Servings: 6 people
Calories: 374kcal
Ingredients
- 3 cans (6.5 ounces each) chopped clams in clam juice
- 1 bottle (8 ounces) clam juice
- 6 strips thick-cut bacon, chopped
- 1 tablespoon unsalted butter
- 1 medium yellow onion, chopped
- 2 ribs celery, finely chopped
- 2 teaspoons garlic, minced
- ⅓ cup (42 g) all-purpose flour
- 2 cups (480 g) chicken broth
- 3 medium (about 1 ¼ pounds) Yukon gold potatoes, peeled and diced into ¼-inch cubes, about 3 cups cubed
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 cup (238 g) heavy cream
- fresh parsley, chopped for garnish
Instructions
- Into a measuring cup, drain the canned clam juice. Then, pour in the bottled juice. You should have a total of 2 ½ cups of clam juice. Set aside.
- To a large pot or Dutch oven over medium heat, add bacon. Cook until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, reserving 2 tablespoons of bacon grease in the pot (discarding the rest).
- Add butter. Once melted, add onions and celery. Stir to combine and cook until softened, about 5-7 minutes. Add garlic and cook for 1 more minute.
- Add flour. Stir to coat. Add chicken broth, clam juice, potatoes, parsley, oregano, salt, pepper, and red pepper flakes. Stir to combine.
- Bring to a boil. Once boiling, reduce heat to low and simmer until the potatoes are tender, about 12-13 minutes.
- Add heavy cream, chopped clams, and bacon (reserving a small amount of bacon for garnish). Stir to combine. Simmer for 2-3 minutes, or until everything is cooked through.
- Garnish with the remaining bacon and parsley. Serve warm.
Video
Nutrition
Serving: 1portion | Calories: 374kcal