New England Chowder
Enjoy this creamy and comforting New England clam chowder packed with bacon, potatoes, and tender clams—perfect for chilly days!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup bacon chopped
- 1 cup yellow onion chopped
- 0.25 cup all-purpose flour
- 2 cups white potatoes unpeeled and chopped
- 2 cans baby clams 5 oz cans, drained, juice reserved
- 0.25 tsp salt
- pinch pepper
- 2 cups half & half cream
Instructions
Preparation Steps
- In a large pot, cook bacon and onion over medium heat, stirring occasionally until bacon is cooked and onion is tender.
- Add flour and stir constantly for 1 minute.
- Drain clams, reserving liquid. Add enough water to clam liquid to measure two cups.
- Stir clams, clam liquid, potatoes, salt, and pepper into bacon and onions. Heat to boiling, then reduce heat. Cover and simmer about 20 minutes or until potato is tender.
- Stir in cream. Heat, stirring occasionally, just until hot.
Notes
This chowder is best served hot with fresh crusty bread. Leftovers taste even better the next day!