Thick and Creamy New England Clam Chowder
This Thick and Creamy New England Clam Chowder is full of flavor and loaded with tender potatoes, sweet clams, and smoky bacon.
Servings 6
Calories 634kcal
Ingredients
- 6 slices smoked bacon cut into pieces
- 3- 8 oz jars clam juice
- 3/4 cup water
- 3 celery stalks diced
- 1 small onion diced
- 4 cloves garlic minced
- 1/2 cup flour
- 1 1/2 lb red potatoes about 4-5 peeled and diced
- 2 cups heavy cream
- 1 cup whole milk
- 1-10 ounce pkg frozen clams or 3 cans whole clams
- 2 bay leaves
- 1 teaspoon thyme
- salt and pepper to taste
- Fresh chopped parsley
Instructions
- In a large heavy bottom pot cook bacon and remove to a paper towel
- Discard all but 2 tablespoons bacon fat and add celery and onions and cook until softened about 5-6 minutes, add garlic cook another 30 seconds until fragrant.
- Add flour to veggies and cook a couple of minutes using a whisk to stir.
- Pour in clam juice and water, whisk until smooth. Add potatoes, bay leaf, and thyme and bring to a low boil and cook 15 minutes until potatoes are just getting tender
- Add milk, cream, and clams simmer another 15 minutes until thickened
- Sat and pepper to taste
- Garnish with bacon pieces and fresh parsley.
- Serve with oyster crackers or crusty bread.
Video
Notes
*note you can substitute the 3 cans of whole clams for 3 cans chopped clams plus juice
You can freeze leftovers for up to 3 months. Red potatoes hold up best while freezing, but they may become softer after freezing.
Nutrition
Serving: 1.5cups | Calories: 634kcal | Carbohydrates: 42g | Protein: 35g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 637mg | Fiber: 3g | Sugar: 7g