Soups & Stewsculinaryhill5.0
Clam Chowder Soup
You don’t have to live on a coast to have best New England Clam Chowder in the world. This authentic, stick-to-your-ribs recipe has all the right stuff: bacon, potatoes, cream, and (of course) lots of chopped clams.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●knife
- ●bowl
- ●whisk
📝 Preparation Steps
1
In a Dutch oven or large pot over medium heat, add bacon and cook until crisp, about ⏱️ 5 minutes. Remove bacon from pot, drain on paper towels, and crumble. Set aside.
bacon4 slices
2
To the bacon fat, add onion and celery and cook until softened, about ⏱️ 5 minutes. Stir in garlic and thyme until fragrant, about ⏱️ 30 seconds.
bacon4 slices
3
Stir in potatoes, water, clam juice, and chicken base. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender when pierced with a paring knife, about 15 to ⏱️ 20 minutes.
water1 cupchicken base (see note 3)1 tablespoon
4
In a small bowl, whisk together 1 cup half-and-half and flour until smooth. Gradually stir into soup, return to a simmer, and cook until thickened, about 1 to ⏱️ 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
5
Add clams and remaining 1 cup half-and-half and stir until heated through, about ⏱️ 1 minute. Garnish each serving with bacon and oyster crackers.
bacon4 slices
Nutrition Facts
calories
354 kcal
fat Content
17 g
serving Size
2 cups
fiber Content
4 g
sugar Content
3 g
sodium Content
515 mg
protein Content
11 g
trans Fat Content
1 g
cholesterol Content
53 mg
carbohydrate Content
40 g
saturated Fat Content
10 g
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