Description
A creamy and hearty soup made with clams, potatoes, and bacon, New England Clam Chowder is a classic American comfort food with rich flavors and a smooth texture.
Ingredients
Units
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- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 1 cup celery, chopped
- 2 (6.5 oz) cans chopped clams, with juice
- 1 cup bottled clam juice
- 2 cups half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Add the diced onion and celery to the pot and cook until softened, about 5 minutes. Add garlic and sauté for another minute.
- Stir in the potatoes, clam juice, and juice from canned clams. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- In a separate saucepan, melt butter and whisk in flour to form a roux. Cook for 2 minutes until slightly golden.
- Stir the roux into the soup to thicken it, then add the half-and-half and chopped clams. Simmer for another 5-10 minutes, stirring occasionally.
- Season with salt and pepper to taste. Garnish with fresh parsley and the reserved bacon before serving.
Notes
- Do not overcook the clams as they can become rubbery.
- For a thicker chowder, mash some of the potatoes before adding the clams.
- You can use fresh clams if available—steam and chop them before adding.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg