This New England Clam chowder is easy to make and just as delicious as the kind you get at a restaurant.

New England Clam Chowder Recipe

This New England Clam chowder is easy to make and just as delicious as the kind you get at a restaurant.
This New England Clam chowder is easy to make and just as delicious as the kind you get at a restaurant.

Who doesn’t love a hot bowl of New England Clam Chowder on a cold winter night. This dish features a rich creamy broth filled with vegetables and clams. I love to make this recipe for my family when we’re craving something savory and warm.

The best part about thick soups like this is it’s so customizable. You can make the broth more or less thick, depending on your liking. I prefer a looser broth to a heavier broth, since I like the focus to be on the ingredients in the soup. I think a thick broth really distracts from New England Clam Chowder and often just tastes like you’re eating….flour.

This is an easy one-pot recipe that can be made in about 30 minutes. My preferred way to make soups like this is to throw everything into the dutch oven in “layers”: start with the bacon, then add the onions, garlic and celery and sautée in the bacon fat and then start adding the remaining ingredients.

New England Clam Chowder Recipe

5 from 1 vote
Recipe by Sarah Course: Easy Recipes, Freezer FriendlyCuisine: American, East CoastDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

300

kcal

Who doesn’t love a hot bowl of New England Clam Chowder on a cold winter night. This dish features a rich creamy broth filled with vegetables and clams. I love to make this recipe for my family when we’re craving something savory and warm.

Ingredients

  • 3 cans chopped clams

  • 4 medium sized potatoes

  • 4 cups vegetable stock

  • 4 strips bacon

  • 2 stalks celery

  • 1 sweet yellow onion

  • 2 cloves garlic

  • 1 cup whole milk

  • 2 tbsp flour

  • 1 tsp Worcestershire sauce

  • salt & pepper to taste

Directions

  • Prep ingredients. Add onion and garlic to dutch oven and let cook down until soft. Chop celery and onion to a uniform size.
  • Add vegetables. Add celery and cook until onions are slightly caramelized.
  • Fry bacon. Fry the bacon in your dutch oven. Once crisp, remove and place on paper towels to drain excess fat. Set aside.
  • Add stock, clam water, and remaining veggies. Add vegetable stock and add clam water from chopped clam cans. Add chopped potatoes and let cook until potatoes are fork-tender.
  • Add remaining wet ingredients. Add milk, Worcestershire sauce, clams and slurry to the soup. Let warm through. If you prefer your soups a bit thicker, add more flour to the dutch oven.
  • Garnish. Garnish with bacon and parsley and serve hot.

Did you make this recipe? Share with me your experience below.

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