Description
This Classic New England Clam Chowder is a creamy and comforting seafood soup that’s perfect for chilly days. Packed with tender clams, potatoes, and aromatic vegetables, it’s a dish that brings warmth and flavor to your table.
Ingredients
4 slices of bacon, chopped
1 medium onion, diced
2 stalks celery, diced
2 medium potatoes, peeled and diced
2 cups clam juice
1 cup heavy cream
1 can (10 oz) chopped clams, drained
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions
Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
Sauté the Vegetables: Add the diced onion and celery to the pot with the bacon drippings. Sauté for about 5 minutes until the vegetables are softened.
Add Potatoes and Broth: Stir in the diced potatoes and clam juice. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
Incorporate Clams and Cream: Add the chopped clams, heavy cream, and dried thyme. Stir to combine and let it heat through for an additional 5 minutes. Season with salt and pepper to taste.
Serve and Garnish: Ladle the chowder into bowls and sprinkle with the reserved bacon and fresh parsley before serving.
Notes
For a thicker chowder, mash some of the potatoes before adding the cream. Leftover chowder can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: clam chowder recipes, New England clam chowder, creamy soup recipes, seafood soup, fall soup recipes