Quick way to grow classic Clam Chowder (New England)
A hearty and creamy New England clam chowder that can be prepared quickly for a satisfying meal. This classic soup is perfect for a comforting dinner.
Equipment
- Large pot or Dutch oven
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 2 cans (6.5 oz each) clams, chopped (canned or fresh)
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 medium potatoes, peeled and diced
- 2 cups water or clam juice
- 2 cups milk or half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preparation
- Drain the clams, reserving the clam juice for later use.
- In a large pot or Dutch oven, cook the diced bacon until crispy, then remove the bacon bits and set aside, leaving the bacon fat in the pot.
Cooking
- Add the chopped onion and celery to the pot with the bacon fat, then cook until softened, about 5 minutes.
- Stir in the diced potatoes, reserved clam juice (or water), and bring to a boil; reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- In a separate small bowl, whisk together the melted butter and flour to create a smooth paste.
- Gradually whisk the milk or half-and-half into the flour mixture until smooth, then stir this mixture into the pot with the vegetables.
- Add the chopped clams, salt, and pepper to the pot, then simmer gently for 5 minutes, ensuring it does not boil.
- Taste and adjust seasonings as needed.
Serving
- Ladle the hot clam chowder into bowls, then garnish with the reserved crispy bacon bits.
Notes
For extra flavor, you can add a bay leaf to the simmering potatoes and remove it before serving. Serve with oyster crackers for a classic touch.