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New England Clam Chowder
5 from 3 votes

New England Clam Chowder

This deliciously thick and rich New England clam chowder is loaded with minced and whole baby clams, potatoes and more, in a decadent creamy broth.

Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Calories: 392 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 10 lices Bacon
  • 1 cup onion diced
  • 1 cup celery diced
  • 1 1/2 tablespoons garlic minced
  • 3 cups russet potato small, cubed
  • two ml bottles clam juice
  • 2 cups chicken broth
  • 1/2 teaspoon thyme dried
  • one bay leaf
  • one ml can clam drained, whole
  • two .5 ounce cans clam minced, drained
  • 1 cup heavy cream
  • 1/4 cup cornstarch
  • black pepper ground, to taste
  • salt ground, to taste
  • green onion chopped, fresh, for garnish or chives
  • oyster crackers for garnish
  • 6 bread bowl

Instructions

    Cup of Yum
  1. Place the diced bacon into a large stockpot or Dutch oven. Fry over medium-high heat until the bacon is tender-crisp, then remove the bacon slices and place on a paper towel to drain.
  2. Reserve 2 tablespoons of the bacon grease in the pot and drain the rest out.
  3. Place the onion in the bottom of the pot and saute for 5 minutes. Add in the celery, and continue to saute until the onions are translucent and the celery has softened slightly.
  4. Add in the garlic, and saute until browned and fragrant.
  5. Reserve 2-3 tablespoons of the diced bacon for garnishing/topping, then place the rest into the bottom of the pot.
  6. Add in the potatoes, then pour in the clam juice, chicken broth, thyme and bay leaf.
  7. Bring to a low simmer, and cook until the potatoes are tender and almost falling apart.
  8. Remove the bay leaf.
  9. Whisk the cornstarch into the heavy cream, then whisk into the soup to thicken. Let the soup simmer for 2-3 minutes, whisking to ensure that the soup doesn't burn on the bottom.
  10. Stir in the minced and whole clams and stir until they are heated through. Don't let them actually cook or they will get too tough, they are already cooked.
  11. Season to taste with salt and pepper. Prepare the bread bowls by cutting out a circle in the top, scooping out the insides, then fill with the chowder. Serve with the bread you scooped out.
  12. Garnish with the reserved bacon, minced green onion and oyster crackers.

Notes

  • Calories are without bread bowls 

Nutrition Information

Calories 392kcal (20%) Carbohydrates 25g (8%) Protein 8g (16%) Fat 30g (46%) Saturated Fat 14g (70%) Trans Fat 1g (50%) Cholesterol 79mg (26%) Sodium 568mg (24%) Potassium 569mg (12%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 678IU (14%) Vitamin C 13mg (14%) Calcium 60mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 392

% Daily Value*

Calories 392kcal 20%
Carbohydrates 25g 8%
Protein 8g 16%
Fat 30g 46%
Saturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 79mg 26%
Sodium 568mg 24%
Potassium 569mg 12%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 678IU 14%
Vitamin C 13mg 14%
Calcium 60mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.