Description
Warm, creamy, and richly flavored clam chowder that captures the essence of New England’s coastal cuisine.
Ingredients
Scale
- 2 cans (6.5 oz each) chopped clams, with juice
- 1 cup diced potatoes (preferably Yukon Gold)
- 1 cup diced onions (sweet)
- 1 cup diced celery
- 3 slices bacon, chopped
- 2 cups heavy cream
- 2 cups chicken broth
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Crisp the bacon in a large pot over medium heat until crispy.
- Add the diced onions, celery, and potatoes, cooking until softened.
- Incorporate the clams and their juice, then pour in the chicken broth and bring to a gentle simmer.
- Cook for about 15 minutes until the potatoes are tender.
- Add in the heavy cream, stirring gently until heated through.
- Season with salt and pepper, garnish with parsley, and serve.
Notes
Make a day in advance for deeper flavor. Adjust the thickness by simmering longer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: New England
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 85mg
Keywords: clam chowder, New England recipe, comfort food, seafood soup