New England Clam Chowder

This New England clam chowder contains bacon, potatoes, clams and vegetables, all simmered in a creamy broth. A classic appetizer or main course option that's hearty enough to satisfy the largest appetites!

Course Soup

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 284kcal

Author Sara Welch

Ingredients

6 slices bacon chopped
1/2 cup onion diced
1/2 cup celery sliced
2 teaspoons minced garlic
5 tablespoons all purpose flour
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 pounds Russet potatoes peeled and diced into 1/2 inch cubes
2 8 ounce bottles clam juice
3 cups chicken broth
1 10 ounce can whole baby clams drained
1 1/2 cups heavy cream
salt and pepper to taste
2 tablespoons chopped parsley
additional cooked bacon and oyster crackers or serving optional

Instructions

Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp.
Remove the bacon from the pot and drain on paper towels.
Add the onions and celery to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.
Add the garlic and cook for 30 seconds.
Stir in the flour, coating all the vegetables. Add the thyme, bay leaf and potatoes to the pot.
Pour in the clam juice and broth, then bring to a simmer. Cook for 10-15 minutes or until potatoes are tender.
Stir in the baby clams and cream. Season the soup with salt and pepper to taste.
Simmer for 8-10 more minutes or until soup has thickened. Stir in the reserved bacon. Top with chopped parsley. Sprinkle with bacon and oyster crackers if desired, then serve.

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