New England Clam Chowder. A real New England Clam Chowder NEVER thickens with flour or cornstarch. That will change the flavor and texture completely. Light cream and freshly ground pepper are added to the hot chowder just before adding the clams.

In addition to clams, common ingredients include diced potatoes, salt pork, onions, and celery. Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). Many versions use a flour and. You can have New England Clam Chowder using 17 ingredients and 5 steps. Here is how you achieve it.

Ingredients of New England Clam Chowder

1. You need 10 strips of bacon.
2. Prepare 2 tablespoon of butter.
3. It's 2 stalks of celery chopped.
4. Prepare 1 of leek fine chopped.
5. You need 1 of onion finely chopped.
6. You need 3 cloves of garlic minced.
7. You need 4 of small russet potatoes peeled and diced.
8. Prepare 1 cup of chicken broth.
9. Prepare 8 of 0z bottle clam juice.
10. You need 1 teaspoon of salt.
11. You need 1 teaspoon of fresh ground black pepper.
12. It's 1 tablespoon of fresh thyme chopped.
13. You need 1/3 cup of flour.
14. Prepare 2 cups of half & half.
15. You need 20 oz of canned whole clams drained *give or take based on can.
16. It's leaf of Bay.
17. Prepare of Chopped green onion or chives for garnish.

This New England clam chowder is comforting, filling and amazingly delicious! This Thick and Creamy New England Clam Chowder is full of flavor and loaded with tender potatoes, sweet clams, and smoky bacon. So if your a clam chowdah lovah like my family is you definitely need this recipe in. This lightened-up New England Clam Chowder recipe is made with milk instead of heavy cream.

New England Clam Chowder instructions

1. In a Dutch oven, cook bacon over medium heat until crisp. ** I baked mine on a baking sheet in a 350 degree oven until crispy and transferred drippings to pot.
2. Remove bacon to paper towels to drain; set aside. Add butter to the drippings (you can spoon out some of the drippings if you don’t want to ues that much); saute celery, leek, and onion until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, broth, clam juice, salt, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender..
3. In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into the soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened..
4. Stir in (drained) clams and remaining half-and-half; heat through (do not boil); turn down to low heat; add the bay leaf. Cook for additional 2-3 minutes on low heat. Add in 5 strips of crumbled bacon..
5. Crumble the reserved strips of bacon. Garnish chowder with crumbled bacon and fresh chopped chives..

Yet it's just as rich, creamy, hearty and delicious a clam chowder soup as ever. Channel New England with this rich and warming one-pot clam chowder. New England Clam Chowder is hearty, thick, creamy and loaded with tender clams, creamy potatoes and salty, smoky bacon in a rich flavor bursting broth! Homemade Clam Chowder might seem intimidating but you will be AMAZED at just how quick and easy it is to make at home in just one pot. This New England Clam Chowder is the absolute best!