New England Clam Chowder

The creamy soup in this New England Clam Chowder dish is infused with flavorful bacon, succulent clams, basic spices, and perfectly cooked potatoes. You’ll believe that this is restaurant quality!

  • Ingredients:
  • ▢ 6 strips thick-cut bacon
  • ▢ 2 tablespoons butter
  • ▢ 1 medium yellow onion
  • ▢ 2 ribs celery
  • ▢ 3 cloves garlic
  • ▢ 1 teaspoon hot sauce
  • ▢ 1 teaspoon Worcestershire sauce
  • ▢ 1/3 cup flour
  • ▢ 1 cup chicken broth
  • ▢ 3 cups Half and Half
  • ▢ 8 oz. clam juice
  • ▢ 1 chicken bouillon cube
  • ▢ 1 bay leaf
  • ▢ 1 ¼ lbs. potatoes, see notes
  • ▢ 3 (6.5 oz. cans) chopped clams, juices reserved
  • ▢ Fresh parsley & Freshly cracked pepper, for serving
  • ▢ ½ teaspoon each: dried oregano, dried parsley
  • ▢ ¼ teaspoon each: dried thyme, salt
  • ▢ 1/8 teaspoon each: smoked paprika, pepper
  • Directions:
  • 1. Cook the bacon in a 4.5-quart soup pot slowly over low heat. While the bacon cooks, measure out the remaining ingredients. Once the bacon is cooked, set it aside on a paper towel-lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
  • 2. Wipe any dark spots from the pot but leave as many bacon remnants as possible, adding flavor to the soup.
  • 3. Add reserved bacon drippings and butter to the pot over medium heat. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
  • 4. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.
  • 5. Add the chicken broth, stirring continuously, and add the half and half in the same manner.
  • 6. Stir in the chicken bouillon- and add the bay leaf. Add the juice from the canned clams to the soup, but don’t add the clams yet. Stir in the additional clam juice.
  • 7. Bring the soup to a gentle boil, then reduce it to a simmer, so that it’s just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks.
  • 8. Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low.
  • 9. Stir in the clams and let them heat through for about 5 minutes. Remove the bay leaf.
  • 10. Ladle soup into serving bowls and garnish with roughly chopped parsley, fresh pepper, and chopped bacon.


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