New England Clam Chowder

Recipe

13 INGREDIENTS • 9 STEPS • 50MINS

New England Clam Chowder

4.5

4 ratings

This soup has the perfect thickness to be comforting and satisfying. The combination of whole clams, bacon, and potatoes with the creamy and tasty soup base is just as hearty as it gets. The best part comes when you reach the bottom of the bread bowl and scrape off the inner side of the bread that’s been soaked in the chowder.

New England Clam Chowder

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StreetSmart Kitchen

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This soup has the perfect thickness to be comforting and satisfying. The combination of whole clams, bacon, and potatoes with the creamy and tasty soup base is just as hearty as it gets. The best part comes when you reach the bottom of the bread bowl and scrape off the inner side of the bread that’s been soaked in the chowder.

50MINS

Total Time

$2.35

Cost Per Serving

Ingredients

Servings

4

US / Metric

6 slices

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

or Yellow Potatoes or a mix of both

1 cup

Heavy Cream

1 tsp

Dried Dill Weed

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

630

Fat

41.8 g

Protein

22.6 g

Carbs

42.0 g

New England Clam Chowder

Save

StreetSmart Kitchen

We help busy professionals or home cooks like you plan easy and delicious homemade meals in less time they ever thought possible!

https://www.streetsmartkitchen.com/

Cooking InstructionsHide images

step 1

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

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 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 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).

step 9 Season with Salt (to taste) and Ground Black Pepper (to taste).

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