New England Clam Chowder
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| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 10 slices bacon cooked and chopped
- 1 large onion diced
- 2-3 carrots diced
- 2 potatoes peeled and cubed
- 1/2 cup all purpose flour
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp black pepper
- 4 cans minced clams (with juice)
- 1 1/2 cup chicken stock
- 1 cup heavy cream
Ingredients
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Instructions
- Strain the 4 cans of minced clams, separating the clam meat from the juices.
- Fry bacon over medium-high heat in a dutch oven or large soup pot until fat renders and the edges begin to crisp.
- Add onion and sauté about 3 to 5 minutes. Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
- Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
- Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
- Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened.
- Add in reserved clam meat and cook for an additional 2-4 minutes. Remove from heat and serve with oyster crackers
Recipe Notes
This was my first time making NE Clam Chowder and it turned out great. It will fill you up and was even better the next day.
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