New England Clam Chowder

5 from 1 vote

Hearty bacon, tender vegetables and meaty clams all come together in a delicious creamy soup. This New England Clam Chowder is the perfect way to warm up on a cold day – serve it with a side of crusty bread for dipping and you’ve got the perfect lunch or di nner.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course, Soup

Cuisine: American

Keyword: New England Clam Chowder

Servings: servings

Calories: 389kcal

Ingredients

6 slices bacon chopped
2 tablespoons butter
¾ cup chopped onion about ½ large
¾ cup chopped carrot about 2 large
¾ cup chopped celery about 2 stalks
2 cloves garlic minced
1 teaspoon fresh thyme minced
¼ cup all-purpose flour
2 cups unsalted chicken stock
2 cups diced potato
1 bay leaf
½ teaspoon kosher salt or to taste
½ teaspoon black pepper or to taste
13 ounces cans chopped clams 2- 6.5 ounce cans
1 cup heavy cream
2 tablespoon chopped fresh parsley for garnish

Instructions

Heat a large Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring occasionally until it is crisp. Remove the bacon with a slotted spoon and place it aside on a paper towel lined plate.
6 slices bacon
In the same pot, add the butter to the bacon drippings and allow it to melt. When the butter has melted, add the onion, carrot, and celery. Cook for 5-7 minutes or until vegetables are tender.
2 tablespoons butter, ¾ cup chopped onion, ¾ cup chopped carrot, ¾ cup chopped celery
Add the garlic, thyme, and flour. Stir so that the flour coats the vegetables and cook for an additional minute.
2 cloves garlic, 1 teaspoon fresh thyme, ¼ cup all-purpose flour
Deglaze the pan by adding 1 cup of chicken stock and scraping the bottom with a wooden spoon. Add the remaining chicken stock, potatoes, bay leaf, salt, and pepper.
2 cups unsalted chicken stock, 2 cups diced potato, 1 bay leaf, ½ teaspoon kosher salt, ½ teaspoon black pepper
Turn the temperature to medium-low, and bring the chowder to a simmer.
Pour in both cans of clams, including the liquid, and stir them into the chowder. Stir in the heavy cream. Simmer for 10 minutes, or until the potatoes are fork tender.
13 ounces cans chopped clams, 1 cup heavy cream
Garnish with chopped fresh parsley and cooked bacon pieces.
2 tablespoon chopped fresh parsley
Enjoy immediately and store any leftovers in an airtight container for up to three days.

Nutrition