Easy England Clam Chowder
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stove - top
Ingredients
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- 7 slices of bacon, chopped
- 4 tbsp. butter
- 1 large onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 2 cups diced potatoes (Russet work best)
- 2 cups clam juice
- 2 cups milk
- 2 bay leaves
- 3 (6.5-ounce) cans of clams, with the juice
- 1 pint heavy cream
- 1/4 cup all-purpose flour
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- Oyster crackers or crusty bread, for serving
Instructions
- Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
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Sauté Aromatics: Add the onion, celery, and garlic to the pot. Cook until softened and fragrant, about 5 minutes.
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Simmer the Base: Add in 1/4 stick butter and 1/2 cup flour. Stir. (the consistency should be like a paste). Stir in milk and clam juice. Add potatoes and bay leaves. Bring to a boil, then simmer for 10 – 15 minutes or until potatoes are cooked. Add the bacon back to the pot.
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Add Clams: Stir in the clams with juice and heavy cream. Cook for another 5 – 6 minutes, until thickened. Taste and season with salt and pepper as needed.
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Serve: Ladle the chowder into bowls and top with crispy bacon. Sprinkle with fresh parsley and oyster crackers.
Find it online: https://yumohyum.com/easy-new-england-clam-chowder/
