New England Clam Chowder

This creamy, bacon-infused soup is a seafood classic, known for its rich texture and savory depth. Potatoes and tender clams make it a satisfying meal.

New England Clam Chowder

This creamy, bacon-infused soup is a seafood classic, known for its rich texture and savory depth. Potatoes and tender clams make it a satisfying meal.

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Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 16 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 12 oz thick-cut bacon diced
• 1 onion finely chopped
• 3 garlic cloves crushed
• 1 celery stalk finely chopped
• 3 tbsp all-purpose flour
• 1 lb 2oz fingerling or waxy potatoes cut into chunks
• 1 liter chicken stock
• 2 cans 10oz each clams in juice
• 1 cup heavy cream
• Juice of 1 lemon
• Handful of fresh parsley chopped
• Salt and pepper

Equipment

• Large heavy-based pot
• Knife and cutting board

Method

 

Instructions

1. Fry the bacon in a large pot until sizzling and releasing fat.
2. Add the onion, garlic, and celery. Stir in the flour and cook until the vegetables are soft.
3. Add the potatoes, stock, clams (with their juice), and heavy cream.
4. Simmer gently for 50-60 minutes. The soup should thicken and coating the back of a spoon.
5. Stir in the lemon juice and parsley.
6. Season to taste and serve.

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