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New England Clam Chowder

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This is the best clam chowder recipe, ever! A great recipe for New England Clam Chowder, such a soothing comfort food. Make and share this Thick and Creamy New England Clam Chowder recipe. If you have the option of fresh clams, go for it…all the better. Creamy, hearty New England clam chowder is by far the most popular chowder style.

Serve this Clam Chowder with some crusty French Bread, English Muffin Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.

Ingredients

Scale
  • 4 (6 1/2-ounce) cans chopped clams, undrained
  • 2 (8-ounce) bottles clam juice
  • 4 bacon slices
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 3 cups cubed red potato
  • 1 1/2 teaspoons chopped fresh thyme
  • 1/4 teaspoon black pepper
  • 3 parsley sprigs
  • 1 bay leaf
  • 2 cups 2% reduced-fat milk
  • 1/4 cup all-purpose flour
  • 1/2 cup half-and-half
  • Thyme sprigs (optional)

Instructions

  1. Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
  2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
  3. Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

Nutrition

Find it online: https://goingmywayz.com/new-england-clam-chowder/