New England Clam Chowder
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This authentic New England Clam Chowder recipe is rich, creamy, and loaded with clams, potatoes, and bacon. Learn the secrets to the perfect thickness and flavor!
Ingredients
Instructions
In a soup pot, cook bacon over low heat until crisp. Remove and chop. Reserve 2 tbsp bacon fat in pot.
Add butter, then sauté onion and celery for 5-6 minutes. Stir in garlic, hot sauce, Worcestershire, and dried seasonings. Cook 1 minute.
Sprinkle flour over veggies and stir for 2 minutes to create a roux.
Add chicken broth slowly, stirring to prevent lumps. Gradually stir in Half and Half. Add bouillon and bay leaf.
Pour in clam juice and reserved juice from clams. Bring to a boil, then reduce to a simmer. Simmer partially covered for 20 minutes.
Add diced potatoes. Simmer for 20-25 minutes until fork-tender.
Stir in chopped clams. Simmer gently for 5 minutes. Remove bay leaf.
Ladle into bowls and top with bacon, parsley, and black pepper.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 420 calories
- Sugar Content
- 5g
- Sodium Content
- 860mg
- Fat Content
- 28g
- Saturated Fat Content
- 14g
- Unsaturated Fat Content
- 12g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 24g
- Fiber Content
- 3g
- Protein Content
- 18g
- Cholesterol Content
- 65mg
