New England Clam Chowder
This creamy New England clam chowder is thick with tender clams, potatoes, and smoky bacon. It is the ultimate bowl of coastal comfort, rich and warming. Serve it with oyster crackers or in a bread bowl for the full experience.
- ⏱ 40 min
- 📊 medium
- 🍽 Family
Ingredients
- 400 g canned or fresh clams
- 3 potatoes
- 4 strips bacon
- 1 onion
- 500 ml cream and milk
Instructions
- Cook the chopped bacon until crisp, then set aside, leaving the drippings.
- Saute the onion in the drippings until soft.
- Add diced potatoes and the clam juice or broth and simmer until the potatoes are tender.
- Stir in a little flour to thicken, then pour in the milk and cream.
- Simmer gently until the chowder thickens, without boiling hard.
- Add the clams and the bacon and heat through for just a couple of minutes.
- Season and serve with crackers or in a bread bowl.
💡 Chef's tip
Add the clams near the very end and just heat them through, since overcooking turns clams tough and rubbery.
Rendering the bacon first and building the soup in its drippings layers a smoky savory depth through the entire chowder.
Nutrition (per serving)
- Calories: 420 kcal
- Protein: 20 g
- Carbs: 32 g
- Fat: 24 g
