Creamy New England Clam Chowder
This Creamy New England Clam Chowder is made with canned clams and vegetables in a rich, seasoned broth, then topped with crisp bacon.
Servings 12 cups
Ingredients
- 4 slices thick cut bacon chopped
- 1 tablespoon butter unsalted
- 1 ½ cups chopped yellow onion
- 1 ½ cups peeled and thinly sliced carrots
- 1 cup sliced celery
- 1 tablespoon minced fresh garlic
- 6 tablespoons all-purpose flour
- 2 ½ cups chicken broth low sodium
- 1 (8 ounce) bottle clam juice
- ¼ teaspoon dried dill
- ½ teaspoon dried thyme
- 1 large bay leaf
- 3 cups gold potatoes peeled and cut into ½ inch cubes
- 3 (6 ½ ounce) cans chopped clams undrained
- 2 cups heavy cream
- ½ teaspoon salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
- chopped fresh parsley optional garnish
Instructions
- In a 5 to 6 quart Dutch oven or soup pot, cook bacon until crisp over medium heat. Line a plate with paper towels while the bacon is cooking.
- Remove bacon from pot using a slotted spoon and transfer to the plate lined with paper towels to drain. Leave bacon drippings in pot.
- In the same pot with the drippings, melt the butter. Increase heat to medium high and add onions, carrots, and celery. Cook, stirring frequently, until onions are softened (about 4 to 5 minutes). Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
- Sprinkle the flour over the vegetables and stir to coat evenly. Pour in chicken broth and clam juice. Add dill, thyme, bay leaf, and potatoes. Stir to combine.
- Bring to a simmer and cook for 12 to 15 minutes, or until potatoes and carrots are tender, stirring occasionally. Reduce heat as necessary to maintain a strong simmer.
- Stir in the chopped clams (with their juices) and heavy cream. Cook just until heated through, while stirring occasionally. Season with salt and pepper. Remove and discard bay leaf.
- Serve topped with bacon and chopped parsley.