New England Clam Chowder

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

6 slices

Bacon

cut into small pieces

3 Tbsp

Unsalted Butter

1

White Onion , diced

2 stalks

Celery , finely chopped

3 Tbsp

All-Purpose Flour

1 cup

Whole Milk

divided

1 cup

Chicken Bone Broth

divided

1 can
(10 oz)

Whole Baby Clams

3 cups

Red Potatoes

or Yellow Potatoes or a mix of both

1 cup

Heavy Cream

1 tsp

Dried Dill Weed

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

In a medium saucepan, cook Bacon (6 slices) medium heat until crispy, about 10 minutes.

Step 2

In a medium skillet, melt Unsalted Butter (3 Tbsp) over medium heat. Add White Onion (1/2) and sauté until fragrant, 3-5 minutes.

Step 3

Add Celery (2 stalks) into the skillet. Stir and cook for 2-3 minutes.

Step 4

Sprinkle in All-Purpose Flour (3 Tbsp) and sauté with onion and celery for a minute or two.

Step 5

Whisk in Whole Milk (1/2 cup) and Chicken Bone Broth (1/2 cup) . Bring to a simmer and cook for 5-8 minutes, until it has thickened.

Step 6

Add remaining White Onion (1/2) into the pan with the bacon and cook until translucent.

Step 7

Add the juice from the Whole Baby Clams (1 can) and remaining Chicken Bone Broth (1/2 cup) , followed by the Red Potatoes (3 cups) . Cover and cook over medium heat until potatoes are fork tender, about 15-20 minutes. Stir occasionally.

Step 8

Once the potatoes are done, add clams, cream of celery soup, Whole Milk (1/2 cup) , Heavy Cream (1 cup) , and Dried Dill Weed (1 tsp) . Stir everything together consistently and cook the chowder over medium-low heat for another 5 minutes.

Step 9

Season with Salt (to taste) and Ground Black Pepper (to taste) .