Homemade clam chowder is easy and such a treat.
It is creamy, but light and so satisfying.
This New England style clam chowder recipe is loaded with tender clams, silky potatoes, and bacon.
INGREDIENTS FOR CLAM CHOWDER SOUP:
6 slices bacon, cut into 1/2″ strips
2 medium carrots, sliced into thin rings or half rings
2 celery ribs, finely diced
1 small onion, finely diced
4 Tbsp all-purpose flour
2 cups chicken broth or stock
1 1/2 cups chopped clams with their juice (from 3 small cans), juices reserved
1 bay leaf
1 1/2 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 tsp dried thyme
1 1/2 tsp salt and 1/4 tsp black pepper, or to taste
1 1/2 lbs (6 medium) potatoes (Yukon gold or russet), peeled
2 cups milk (any kind)
1 cup whipping cream or heavy whipping cream
DIRECTIONS
- Finely chop the celery, slice the carrots into thin rings or half rings, and dice the onion.
- In a large pot or Dutch oven, add the bacon pieces and cook over medium-high heat, stirring occasionally, until the bacon is crispy. This should take about 5-7 minutes.
- Once crispy, remove the bacon from the pot and place it on a paper towel-lined plate to drain. Leave about 3 tablespoons of the bacon grease in the pot.
- Add the chopped carrots, onions, and celery to the pot with the bacon grease.
- Cook over medium-high heat for about 7-8 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
- Sprinkle in the flour and stir, cooking for an additional minute to help thicken the soup.
- Pour in the chicken broth and add the chopped clams with their juice.
- Stir in the bay leaf, Worcestershire sauce, Tabasco sauce (if using), dried thyme, salt, and black pepper.
- Bring the mixture to a light boil.
- While the soup is heating, chop the potatoes into bite-sized pieces (¼-inch thick). Add the potatoes to the pot.
- Stir in the milk and heavy whipping cream. Bring everything to a boil again
- Once boiling, reduce the heat to a simmer.
- Cover the pot and let it cook for about 20 minutes or until the potatoes are easily pierced with a fork. Stir occasionally to prevent sticking.
- If the soup becomes too thick, you can thin it out with additional broth or milk.
- Once cooked, remove the bay leaf. Taste and adjust the seasoning if needed.
- Serve the chowder in bowls, garnishing each portion with crispy bacon and fresh cilantro, if desired.
