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 sautÃ©e in the bacon fat and then start adding the remaining ingredients.
Did you make this recipe? Share with me your experience below.