New England Clam Chowder

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 people
Ingredients: 3 cans (6.5 ounces each) chopped clams in clam juice; 1 bottle (8 ounces) clam juice; 6 trips thick-cut bacon; 1 tablespoon unsalted butter; 1 medium yellow onion; 2 ribs celery; 2 teaspoons garlic; ⅓ cup (42 g) all-purpose flour; 2 cups (480 g) chicken broth; 3 medium (about 1 ¼ pounds) Yukon gold potatoes; 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

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 people
Calories
374 kcal
Course
Soup

New England Clam Chowder

Iris Hanson

Report

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!

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Ingredients

Servings

3 cans (6.5 ounces each) chopped clams in clam juice
1 bottle (8 ounces) clam juice
6 trips 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

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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.