New England Clam Chowder
A classic and comforting New England Clam Chowder recipe, packed with tender clams, potatoes, and a creamy broth. Perfect for a chilly evening!
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, drained 5oz/142g cans, reserve juice
- 0.25 tsp salt
- 1 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 and then reduce heat. Cover and simmer about 20 minutes or until potato is tender.
- Stir in cream. Heat, stirring occasionally, just until hot.
Notes
Serve hot with crackers or crusty bread.