This creamy New England Clam Chowder a.k.a. Boston Clam Chowder is creamy and full of clam flavor.
Keyword thick new england clam chowder
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Joanne Schweitzer
2- 6.5ozcans of chopped clams with juice
1cuphalf and half
3strips of baconchopped
3cupsof chicken stock
salt and pepper to taste
First, in a large non-stick pot on medium heat, add chopped bacon. Cook for a few min and remove bacon pieces to drain on a paper towel. Leave grease in pot.
Next, add 2 tbsp of butter, celery garlic, onions, thyme, salt and pepper. Cook for 5-7 min.
Then, alternately sift some flour and clam juice while always stirring until all of the flour and clam juice has been combined. It will be pasty and thick.
Next, slowly add chicken stock one cup at a time while stirring.
Then, add potatoes and stir. Continue cooking for 15 min or so until potatoes are tender.
Next, add the half and half, clams (with clam juice) and stir while cooking on low heat for another 10 minutes stirring often so it doesn't stick to the bottom of the pot.
Optional: Top with cooked bacon pieces or stir into soup.
Store leftovers in the refrigerator for up to three days. You may freeze it but, the flavor will likely not be the same.Prep time is based on cutting vegetables by hand. Using a food processor cuts time significantly.
Use whole milk instead of half and half.
Use vegetable stock if that's what you have on hand.