New England Clam Chowder
Wonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite!
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- 3 (6.5 ounce each) can chopped clams (in clam juice)
- 8 ounces clam juice
- 6 slices thick cut bacon (chopped)
- 1 tablespoon butter
- 2 ribs celery (finely chopped)
- 1 large onion (chopped)
- 1 ¼ pounds russet potatoes (peeled and diced into ½-inch cubes, approx. 3 ½ cups )
- 4 cloves garlic (minced)
- ⅓ cup all-purpose flour
- 2 cups reduced sodium chicken broth
- 2 teaspoons chicken bouillon
- 2 bay leaves
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon dried thyme leaves
- 1 cup heavy whipping cream
- ¼ teaspoon black pepper
- Oyster crackers
- chopped fresh parsley
Langkah-langkah
Drain clam juice from cans into a measuring cup. Add enough bottled clam juice to equal 2 ½ cups. Set aside.
In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.
Increase heat to medium high and add celery and onion. Saute for 5-7 minutes or until onions are soft. Add potatoes, garlic, and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 ½ cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired.
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