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New England Clam Chowder
A hearty bowl of New England clam chowder brings together tender clams, diced potatoes, and crisp bacon in a thick cream base. Using canned clams keeps the preparation simple and fast without sacrificing flavor. The savory bacon fat builds a deep, smoky foundation for the sweet seafood and earthy potatoes. Serve this comforting soup on a chilly evening with a handful of oyster crackers.
Ingredients
- 4 slices bacon, cut into ½-inch pieces
- 1 medium onion, chopped (½ cup)
- 1 medium stalk celery, sliced (½ cup)
- 2 cans (6½ oz each) minced or chopped clams, drained, ¼ cup liquid reserved*
- 2¾ cups milk or half-and-half
- 2 medium potatoes, peeled, diced (2 cups)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- 1Place the bacon, chopped onion, and sliced celery in a 3-quart saucepan over medium heat. Cook the mixture, stirring occasionally, until the bacon turns crisp and the onions soften. Drain the excess fat.
- 2Pour the clams and their reserved liquid into the saucepan. Add three-quarters of a cup of milk, the diced potatoes, and the salt.
- 3Bring the soup to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for about 15 minutes, or until the potatoes are completely tender.
- 4Whisk the remaining two cups of milk together with the all-purpose flour in a medium bowl until the mixture is completely smooth.
- 5Pour the thickened milk mixture into the simmering chowder. Stir the soup frequently while bringing it back to a gentle boil.
- 6Let the chowder boil for one full minute while stirring constantly until the broth thickens. Serve the soup hot.