New England Clam Chowder – A simple, thick, creamy soup perfectly seasoned with chunks of potatoes and small bits of clams. It has a nice smokey flavor and surprisingly doesn’t have a strong fish flavor.
Clam Chowder is my all-time favorite soup, but it has to be New England style, not Manhattan. I especially love it when it’s made with fresh clams but when I’m in a hurry canned clams do the the trick just fine.
There are many different versions of New England Clam Chowder, but my favorite are the ones made with bacon. The bacon gives the chowder a nice smokey flavor which adds even more yumminess to an all ready great dish.
Smokey New England Clam Chowder
This is soup weather and there’s nothing better then a warm bowl of soup that sticks to your ribs. This New England Clam Chowder recipe will do just that and the best part is that it’s super simple to make.
- 1 pound bacon, diced
- 1 medium onion, diced
- 1½ cups clam juice
- 1 pound potatoes, diced
- salt & pepper to taste
- 3 tablespoons butter
- 3 cups half-and-half
- 2 (10 ounces) cans minced clams, reserve liquid
- 2 tablespoons of flour
- Brown bacon until crisp in a dutch oven or stock pot. Remove bacon and drain on a paper towel.
- Add onions and cook until translucent, about 5 minutes.
- Stir in clam juice and potatoes, season with salt and pepper. Bring to a boil and cook until potatoes are tender, approximately 15-20 minutes.
- Add butter, half and half, clams and ¼ cup bacon. Cook for about 10 minutes, do not allow it to boil.
- To thicken, mix together reserved clam juice and flour and stir into soup, heat until thickened.
- Top with bacon and serve with oyster crackers.
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