Description
A rich and creamy classic New England clam chowder featuring tender clams, hearty potatoes, savory bacon, and a smooth, comforting broth that is perfect for a satisfying meal.
Ingredients
Base
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cups potatoes, cubed
Liquids and Dairy
- 2 cups clam juice or seafood broth
- 1½ cups half-and-half
Seafood
- 2 cans chopped clams, drained
Thickener and Seasoning
- 2 tbsp flour
- Salt & pepper to taste
- Optional: fresh thyme
Instructions
- Cook Bacon: In a large pot over medium heat, cook the chopped bacon until it is crisp. Remove the bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté Onion: Add the diced onion to the bacon fat and sauté until it becomes soft and translucent, about 5 minutes.
- Simmer Potatoes: Add the cubed potatoes and clam juice (or seafood broth) to the pot. Bring to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.
- Add Thickener: In a separate bowl, whisk the flour into the half-and-half until smooth. Slowly pour this mixture into the pot, stirring constantly to combine and thicken the chowder.
- Add Clams and Cook: Stir in the drained chopped clams. Allow the chowder to cook gently for another 5 minutes to heat the clams through without boiling.
- Season and Serve: Season the chowder with salt and pepper to taste. Optionally, add fresh thyme for aroma. Serve hot, topped with the reserved crispy bacon pieces.
Notes
- Do not boil the chowder after adding the half-and-half to prevent curdling.
- Using fresh thyme adds a nice herbaceous note but is optional.
- To enhance flavor, use high-quality clam juice or seafood broth.
- The chowder can be garnished with chopped parsley or oyster crackers if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
