New England Clam Chowder
A rich and creamy chowder filled with tender clams, smoky bacon, and hearty potatoes, perfect for a cozy meal.
Ingredients
- 6 strips Beef Bacon
- 4 tablespoons Butter
- 1 medium Yellow Onion, diced
- 2 ribs Celery, diced
- 3 cloves Garlic, minced
- 1 cup Chicken Broth
- 1.25 lbs Yukon Gold Potatoes, peeled and diced
- 3 cups Half and Half
- 8 oz Clam Juice
- 1 Chicken Bouillon Cube
- 1 leaf Bay Leaf
- 3 cans (6.5 oz each) Chopped Clams with juices reserved
- ⅓ cup All-Purpose Flour
- 1 teaspoon Hot Sauce
- 1 teaspoon Worcestershire Sauce
- ⅕ teaspoon Dried Oregano
- ⅕ teaspoon Dried Parsley
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Salt
- ⅛ teaspoon Smoked Paprika
- ⅛ teaspoon Black Pepper
- to taste Fresh Parsley For serving.
- to taste Cracked Black Pepper For serving.
Instructions
- Cook the beef bacon slowly in a large pot over low heat until crispy. Set aside to cool before chopping into small pieces, leaving some drippings in the pot.
- Add butter to the drippings in the pot. Sauté diced onion and celery until soft and fragrant. Stir in minced garlic, hot sauce, Worcestershire sauce, and dried herbs.
- Sprinkle in flour and stir for two minutes to create a roux.
- Gradually add chicken broth and half and half while stirring continuously. Add bay leaf, bouillon cube, clam juice, and reserved clam juices. Bring to a gentle boil.
- Lower heat to a simmer and let cook for about 20 minutes.
- Add the diced Yukon Gold potatoes and simmer for another 20 to 25 minutes until tender.
- Add chopped clams to the chowder during the last five minutes of cooking.
- Remove bay leaf and ladle chowder into bowls, garnishing with crispy bacon, fresh parsley, and cracked black pepper.
Notes
- Chowder tastes better the next day.
- Store in an airtight container and reheat with extra broth if needed.
- Serve with crusty bread.
Nutrition
Calories: 350kcalCarbohydrates: 20gProtein: 15gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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