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New England Clam Chowder: Discover the Perfect Recipe!

A creamy and hearty New England Clam Chowder recipe that combines the flavors of bacon, clams, and potatoes for a comforting dish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

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 cup milk
  • 2 6.5-ounce cans chopped clams, drained (reserve juice)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. 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.
  2. Add the diced onion and celery to the pot. Sauté for about 5 minutes, or until the onion is translucent.
  3. Stir in the diced potatoes, clam juice, and reserved clam juice. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Add the heavy cream, milk, chopped clams, dried thyme, and cooked bacon back into the pot. Stir well and heat through, but do not boil.
  5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 22gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a thicker chowder, mash some of the potatoes in the pot before adding the cream.
  • Substitute half-and-half for the heavy cream for a lighter version, or use coconut milk for a dairy-free option.

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