New England Clam Chowder

Written by Published on in Soups
New England Clam Chowder
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New England Clam Chowder

Recipe by Anything But Lima BeansCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

Creamy New England Clam Chowder recipe loaded with flavor!

Ingredients

  • 5 slices bacon

  • 1 rib celery chopped

  • 1 medium onion chopped

  • 2 cloves garlic minced

  • 3-4 small potatoes, peeled and cubed

  • 1 carrot peeled and chopped into small pieces

  • 1 tsp chicken bouillon

  • 1 cup low sodium chicken broth

  • 2 (8 oz) bottles of clam juice

  • 1/4 tsp white pepper

  • 1/2 tsp dried thyme or 1 tsp fresh thyme

  • 1/8 tsp red pepper flakes

  • 1/3 cup flour

  • 2 cups half and half

  • 2 cans (6 1/2 oz) chopped clams undrained

  • 1 Tbsp chopped fresh parsley

Directions

  • In a stock pot, cook bacon until crisp. Remove and drain on paper towel. Saute celery, onions and carrots in drippings until tender. Add garlic and saute 1 minute.
  • Stir in potatoes, bouillon, flour, pepper, thyme, red pepper flakes and cook for 1 minutes stirring constantly. Add broth and clam juice. Bring to boil, then reduce to simmer uncovered until potatoes are tender for about 15 minutes.
  • Add half and half and clams. Cook at low heat for several minutes to heat through.
  • Stir in fresh parsley right before serving. Top with bacon in individual bowls.

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