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New England Clam Chowder

Name: New England Clam Chowder
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Ingredients: 4 slices bacon, about 4 ounces, chopped; 2 cups onion, diced; 1 cup celery, diced; 1 cup carrots, diced; ⅓ cup all purpose flour; 1 teaspoon black pepper; 1 teaspoon thyme; 4 cans minced clams with juice; 1½ cups chicken stock; 2 potatoes, peeled and cubed; 2 cups heavy cream; 1 bay leaf; Oyster crackers for garnish

By Tasty1 hr6 servings

This New England Clam Chowder is creamy and delicious, filled with chunks of tender potatoes and flavorful clams. The bacon adds a smoky flavor to the soup, making it the ultimate comfort food on a cold day.

Instructions

1
Place a fine mesh strainer over a medium bowl and strain the 4 cans of minced clams, separating the meat from the juices.
2
Using a 6-quart dutch oven or pot of similar size, fry bacon over medium-high heat until fat renders and the edges begin to crisp.
3
Add onion and sauté until softened and translucent, about 3 to 5 minutes.
4
Reduce heat to low and add carrots, celery and flour, stirring constantly for 3-5 minutes to avoid lumps.
5
Add black pepper, thyme, reserved clam juices, chicken stock, diced potatoes, and bay leaf. Stir to incorporate, then cover and bring to a boil.
6
Reduce heat to a simmer and let cook until potatoes are tender, about 15 to 20 minutes.
7
Remove bay leaf and add cream. Allow chowder to simmer for an additional 10-20 minutes until soup has thickened to an appropriate consistency.
8
Add in reserved clam meat and cook for an additional 2-4 minutes.
9
Remove from heat and serve with oyster crackers
10
Enjoy!