An incredibly creamy and delicious soup made with clams, potatoes, bacon, and a blend of savory spices. This classic New England-style clam chowder is perfect as a first course or a hearty main dish.
Ingredients
Main Ingredients
- Clams — 24 oz (700g)
- Potatoes — 2 cups (400g), diced
- Bacon — 4 slices, cooked and crumbled
- Onion — 1 medium, chopped
- Celery — 2 stalks, chopped
- Garlic — 2 cloves, minced
- Flour — 2 tbsp
- Butter — 2 tablespoons
- Chicken Stock — 4 cups (1 liter)
- Heavy Cream — 1 cup (240ml)
- Bay leaf — 1
- Thyme — 1 teaspoon, dried
- Salt — 1/2 teaspoon
- Black pepper — 1/4 teaspoon, freshly ground
- Parsley — 2 tablespoons, chopped (for garnish)
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Cooking Instructions!
In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic. Sauté until the vegetables are softened.
Add the flour to the pot and stir well, ensuring the vegetables are coated.
Slowly pour in the chicken stock while continuously stirring. Add the bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to low and add the diced potatoes. Cook for approximately 15 minutes or until the potatoes are tender.
In the meantime, drain the clams, reserving the liquid. Add the clams to the pot along with the reserved clam juice.
Stir in the heavy cream and cooked bacon. Simmer for an additional 5 minutes.
Remove the bay leaf and discard.
Serve the clam chowder hot, garnished with chopped parsley.
Enjoy this comforting and flavorful clam chowder as a delicious first course!
