New England clam chowder is one of those comfort foods for me that I can enjoy during every season. Whether it’s a warm bowl of clam chowder on a cold winter day or a bowl of it outside during the summer alongside a nice cold beer, it just always hits the spot. Although I also enjoy a hearty Manhattan clam chowder, there is something about the creaminess of good ol’ New England that makes me and my tummy very happy.
This is an easy recipe for New England clam chowder that is sooo much better than soup from a can. Give this one a try!
4 pieces of bacon, chopped
1 tbsp. butter
1 large onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
4 cans chopped clams (do not drain)
2 large russet potatoes, peeled and chopped
4 ½ cups whole milk
1 tsp. ground thyme
2 ½ tsp. salt
¼ tsp. black pepper
¼ cup flour
1. Heat a large pot over medium heat and add the bacon. Sauté until crisp, then remove the bacon with a slotted spoon and transfer to a separate plate. Remove most of the bacon grease, leaving about one tablespoon still in the pot.
2. Add the butter to the bacon drippings in the pan. Over medium heat, sauté the onion and celery for about 2 minutes, then add the garlic and sauté for one more minute. Stir in the flour and continue to cook for another minute, stirring occasionally.
3. Slowly whisk in the milk, then stir in the clams (including the juice), potatoes, thyme, salt, and pepper. Stir as you bring the mixture to a boil, then cover and reduce the heat to simmer. Cook on low for approximately 50 minutes, stirring occasionally. Cooking time can vary slightly, but you will know it’s done when the potatoes are tender and the soup has thickened slightly.
4. I like to serve the soup with oyster crackers and a little fresh parsley, but that’s your call. 😊