- 3 cans (6-1/2 ounces each) chopped clams, undrained
- 4 bacon strips, diced
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 3 medium potatoes (Yukon Gold recommended), peeled and cubed
- 1-1/2 cups water
- 1 bottle (8 ounces) clam juice
- 1 teaspoon chicken bouillon granules
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
- 2 cups half-and-half cream (fat-free or regular)
- 3 tablespoons all-purpose flour
- Directions:
- Read more on next page
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Clam Chowder Recipe
Enjoy a bowl of classic New England clam chowder, a comforting and creamy soup filled with clams, potatoes, bacon, and a rich blend of flavors. Whether you’re near the coast or not, this easy-to-follow recipe brings the taste of the seaside to your home, even using canned clams for convenience. Pair it with oyster crackers or crusty bread for the ultimate experience.
Ingredients:
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Step 1: Cook the bacon and aromatics
In a Dutch oven, cook diced bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate. Reserve the bacon drippings in the pot to sauté the vegetables. Add chopped onion and celery to the drippings and cook until tender, about 4-5 minutes. Stir in minced garlic and cook for an additional minute.
Step 2: Simmer the soup
Stir in cubed potatoes, water, clam juice, chicken bouillon, white pepper, and thyme. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15-20 minutes or until the potatoes are tender.
Step 3: Thicken the soup
In a small bowl, whisk together the flour and 1 cup of half-and-half until smooth. Gradually stir this mixture into the soup. Bring the soup back to a boil, stirring frequently until thickened, about 1-2 minutes.
Step 4: Add clams and cream
Stir in the chopped clams (with their liquid) and the remaining 1 cup of half-and-half. Cook until the clams are heated through, but do not bring the soup to a boil to avoid curdling the dairy.
Step 5: Serve
Ladle the clam chowder into bowls and top with crumbled bacon. Serve hot, alongside oyster crackers or crusty bread.
Tips:
- For creamier chowder: Use regular half-and-half or even heavy cream.
- For extra clam flavor: Replace the water with additional clam juice, and add an extra can of clams if desired.
- Storage: The soup keeps well in the fridge for 3-4 days. Reheat gently on the stove to preserve its creamy texture.
Now you’re ready to enjoy a warm and comforting bowl of clam chowder that’s rich in flavor and full of hearty goodness!
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