gimmesomeoven4.5
Lighter New England Clam Chowder
This delicious New England Clam Chowder recipe is lightened up a bit with a few simple tweaks, yet still just as creamy, hearty and delicious as ever!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Heat a large stockpot over medium-high heat. Add diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate using a slotted spoon, reserving about 2 tablespoons of bacon grease in the stockpot. (Discard any extra grease, or you can substitute butter in place of the 2 tablespoons of bacon grease.)
bacon (diced)4 slices
2
Add onion and sauté for ⏱️ 5 minutes, stirring occasionally. Add celery and garlic, and sauté for an additional minute, stirring occasionally. Add flour* and stir until combined. Sauté for an additional minute to cook the flour, stirring occasionally. Add in the clam juice and stir until combined. Add in the milk, potatoes, bay leaf, Old Bay, thyme, half of the bacon bits and stir until combined. Continue cooking until the mixture reaches a simmer, stirring occasionally.
medium onion (diced)1optional garnish: chopped fresh chives or green onions (dash of hot sauce)garlic (minced)2 clovesbay leaf1bacon (diced)4 slices
3
Reduce heat to medium-low, cover, and simmer for about ⏱️ 10-15 minutes or until the potatoes are soft, stirring every few minutes so that the bottom does not burn.
4
Once the potatoes have softened, stir in the clams and half of the cooked bacon. Remove the bay leaf. Taste the soup, and then season with salt and pepper as needed.
minced clams (not drained (keep the juice))2 (7-ounce) cansbacon (diced)4 slicesbay leaf1
5
Serve warm, garnished with the remaining bacon bits and any other desired toppings. Or store in a sealed container and refrigerate for up to 3 days.
bacon (diced)4 slices
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