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New England Clam Chowder
This classic New England clam chowder delivers rich, creamy comfort in every spoonful. It comes together quickly using canned clams and everyday pantry staples, making it an easy option for a cozy weeknight dinner. The thick broth gets a smoky depth from crisp bacon, while tender potatoes and a solid aromatic base of celery and onion round out the bowl. Serve it piping hot with a side of crusty bread or 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 (6 ½ oz each) minced or chopped clams, drained, ¼ cup liquid reserved*
- 2 ¾ cups milk or half-and-half
- 2 medium peeled potatoes, diced (2 cups)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- 1Place the bacon pieces, chopped onion, and sliced celery in a medium saucepan over medium heat. Cook the mixture, stirring occasionally, until the bacon turns crisp and the vegetables soften. Drain off the excess fat.
- 2Pour the reserved clam liquid, clams, three-quarters of a cup of milk, diced potatoes, and salt into the saucepan with the bacon mixture. Bring the liquid to a boil, then lower the heat. Cover the pan and let it simmer for about 15 minutes until the potatoes are completely tender.
- 3Whisk the remaining milk and the flour together in a small bowl until the mixture is completely smooth. Pour this slurry into the simmering chowder. Bring the soup back to a boil while stirring frequently. Let it boil for one minute until the broth thickens, then serve hot.