New England Clam Chowder
Warm up with homemade clam chowder, a classic dish that brings the flavors of New England right to your kitchen.
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Equipment
Ingredients
- 1/2 LB Bacon
- 2 tbsp Butter
- 1 cup Celery, diced
- 1 cup Yellow onion, diced
- 2 cloves Garlic
- 1/4 cup Flour
- 2 cups Chicken broth
- 1 Bay leaf
- 1/2 tsp Cayenne pepper
- 1/2 tsp Black pepper
- 1/2 tsp Sea salt
- 2 cups Yellow potatoes, peeled and diced
- 2 6.5 oz cans Clams, chopped or minced
- 1 cup Heavy cream
- 1 cup Milk, 2%
- Green onions
Instructions
- In a large dutch oven, cook bacon over medium heat.
- Once bacon is crispy, remove to a paper towel lined plate to drain excess grease. Do not drain grease from the dutch oven.
- Melt butter in the dutch oven with the bacon grease.
- Add celery, onions, and garlic. Sauté the vegetables until tender.
- Dust the vegetables with flour and stir to coat and cook for 2-3 minutes.
- Pour the chicken broth into the dutch oven and stir, scraping the bottom to remove any stuck flour or brown bits from the vegetables.
- Add the bay leaf, cayenne pepper, black pepper, and sea salt. Stir to combine and simmer for about 5 minutes to thicken the base.
- Using a small strainer, pour the clam juice from the cans of chopped clams to the dutch oven. Reserve the clams to be added later.
- Add the diced potatoes and simmer for 15 minutes, or until the potatoes are tender.
- Once the potatoes are tender, add the heavy cream, milk, and clams.
- Turn off the heat and stir to combine. If the chowder is very thick at this point, more milk can be added to thin the base.
- Stir in half of the chopped crispy bacon to the chowder. The other half of the bacon will be for garnish.
- Serve immediately garnished with chopped bacon and green onions.
Nutrition
Serving: 1cupCalories: 412kcal
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