New England Clam Chowder

Restaurant-worthy New England clam chowder has a creamy broth filled with savory bacon, clams, onions, spices and perfectly cooked potatoes. Delicious served in bread bowls.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 454kcal

Author Jessica Robinson

Ingredients

6 slices bacon cut into small pieces
1 large yellow or white onion diced
2 garlic cloves minced
½ cup (1 stick) butter
2 large russet potatoes (peeled and cubed into ½-inch pieces)
¼ cup all-purpose flour
2 cups chicken broth
1 cup clam juice
3 (6 ½ oz. cans) minced clams
2 cups half and half
½ cup whole milk
Salt and black pepper to taste
1 tablespoon fresh or dried parsley (if fresh, finely chopped)
Fresh parsley finely chopped for garnish

Instructions

In a 2-quart saucepan on medium to low heat, cook the bacon until browned.
To the bacon fat, add the diced onion; cook until onions are slightly transparent. Use a wooden spoon or heat resistant spoon to occasionally stir the onions.
Add the butter and melt, then add garlic and the flour to the saucepan and stir briskly. The mixture will start to thicken.
Add the chicken broth, clam juice and potatoes. Cook until the potatoes are soft, 20-30 minutes.
Gradually add the half and half to the pan while stirring briskly. The mixture will be creamy and will look like thick cream.
Add the milk, clams, and parsley. Season with salt and pepper to taste. Turn the heat down to low and let the chowder simmer gently for about 15 minutes, stirring frequently.
Serve with Oyster crackers, garnish with crispy bacon and fresh parsley, if desired.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

Notes

Optional ingredients

Chopped celery or a shallot can be a great addition

Substitute Yukon gold potatoes or red potatoes if desired. (no need to peel these!)

Delicious served in bread bowls

Nutrition