Classic New England Clam Chowder
There's nothing quite like a comforting bowl of New England Clam Chowder. This classic recipe brings the taste of the coast right to your kitchen, with tender clams, hearty potatoes, and a rich, creamy broth. It's surprisingly simple to make from scratch for a cozy meal.
Ingredients
- 4 slices bacon, diced
- 1 small onion, chopped
- 2 celery stalks, diced
- 2 cups clam juice (or bottled clam broth)
- 2 (6.5 oz) cans chopped clams, drained (reserve liquid)
- 2 cups diced potatoes (about 2 medium)
- 1.5 cups milk (2% or whole)
- 1/4 cup all-purpose flour
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook diced bacon in a large pot until crispy; remove bacon and set aside, leaving 1 tbsp drippings in the pot. Sauté onion and celery in drippings until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute to create a roux. Gradually whisk in clam juice and reserved clam liquid until smooth, then add diced potatoes. Bring to a simmer and cook until potatoes are tender, about 10-15 minutes.
- Reduce heat to low, then slowly stir in the milk. Add the drained chopped clams and cook gently for 5 minutes, ensuring the soup does not boil after adding milk. Season with salt and pepper.
- Ladle hot chowder into bowls, garnish with reserved crispy bacon and fresh parsley. Track your serving easily with CaloVibe to see your macros.
Tips
- For extra flavor, use a mix of clam juice and vegetable broth for the liquid.
- Store leftover chowder in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
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