New England Clam Chowder
A classic and creamy New England Clam Chowder, perfect for a chilly day. Packed with tender clams, potatoes, and a rich broth.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup Bacon, chopped
- 1 cup Yellow onion, chopped
- 0.25 cup All-purpose flour
- 2 cups White potatoes, unpeeled and chopped
- 2 cans Baby clams, drained Reserve juice
- 0.25 teaspoon Salt
- pinch Pepper
- 2 cups Half & half cream
Instructions
Preparation Steps
- In a large pot, cook bacon and onion over medium heat, stirring occasionally until bacon is cooked and onion is tender.
- Add flour and stir constantly for 1 minute.
- Drain clams, reserving liquid. Add enough water to clam liquid to measure two cups.
- Stir clams, clam liquid, potatoes, salt and pepper into bacon and onions. Heat to boiling and then reduce heat. Cover and simmer about 20 minutes or until potato is tender.
- Stir in cream. Heat, stirring occasionally, just until hot.
Notes
Serve hot with crusty bread for dipping.