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Creamy New England-Style Clam Chowder Recipe

Name: Creamy New England-Style Clam Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 6 slices bacon (diced); 1 cup yellow onion (diced (about 1 medium onion)); 1 cup celery (diced (about 2 stalks)); 1 cup leeks (sliced thinly (about 1 large leek)); 1/4 cup all-purpose flour; 3 cups red potatoes (diced (about 1 lb.)); 3 cups reduced sodium chicken broth or stock; 3/4 cup clam juice (bottled is fine); 1/2 - 3/4 Tbsp dried thyme; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 4 dried bay leaves; 1 1/2 tsp Tabasco sauce or your favorite hot sauce; 2 - 3 cans (6.5 oz each) chopped or minced clams (drained); 4 cups half and half; sliced green onions (for garnish, optional)

The Chunky Chef

Homemade clam chowder is so much better than anything from a can, and easier to make than you may think!

Ingredients

6 slices bacon (diced)

1 cup yellow onion (diced (about 1 medium onion))

1 cup celery (diced (about 2 stalks))

1 cup leeks (sliced thinly (about 1 large leek))

1/4 cup all-purpose flour

3 cups red potatoes (diced (about 1 lb.))

3 cups reduced sodium chicken broth or stock

3/4 cup clam juice (bottled is fine)

1/2 - 3/4 Tbsp dried thyme

1 1/2 tsp kosher salt

1/2 tsp black pepper

4 dried bay leaves

1 1/2 tsp Tabasco sauce or your favorite hot sauce

2 - 3 cans (6.5 oz each) chopped or minced clams (drained)

4 cups half and half

sliced green onions (for garnish, optional)

Method

You'll need a large pot to make this soup, I like to use my 7 quart dutch oven.

Heat a large pot over MED-LOW heat, then add bacon pieces and cook until crispy. Remove with a slotted spoon (or tongs) to a paper towel lined plate, reserving drippings in the pot.

Increase heat to MED, then add onion, celery and leeks and sauté about 3-4 minutes, until soft. Add flour and stir to coat vegetables. Cook 1 minute, stirring often.

Add diced potatoes, chicken broth, clam juice, thyme, salt, pepper, bay leaves, and tabasco sauce. Stir well, then bring to a boil.

Once boiling, reduce heat and cover, simmering about 15 minutes or so, until potatoes are fork tender.

Add canned clams, and pour in half and half stirring well to combine.

Cook over MED heat, stirring often, about 5 minutes, or until heated through and thickened to desired consistency.

Taste, then add salt and pepper if needed. Serve topped with cooked bacon, oyster crackers, sliced green onions and enjoy!

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