New England Clam Chowder
This authentic New England Clam Chowder recipe was recreated after a trip to Boston. Serve it in a bread bowl to make it extra comforting and hearty!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup, Main
- Method: Stove
- Cuisine: American
Ingredients
Scale
- 6-7 slices bacon, cut into small pieces
- 1 pound red or yellow potatoes
- 1 medium white onion, diced
- 1 (10-oz) can whole baby clam
- 2 stalks of celery, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup heavy cream
- 1 cup milk, divided
- 1 cup chicken bone broth, divided
- 1 teaspoon dill weed
- salt and pepper to taste
Instructions
- In a medium saucepan, cook bacon over medium heat until crispy. Stir occasionally (about 10 minutes).
- While the bacon is cooking, make cream of celery soup. In a medium skillet, melt butter over medium heat. Add 1/4 cup chopped onion and sauté until fragrant (3-5 minutes).
- Add celery into the skillet; stir and cook for 2-3 minutes.
- Sprinkle with flour and sauté with onion and celery for a minute or two.
- Whisk in 1/2 cup whole milk and 1/2 cup chicken broth. Bring to a simmer and cook for 5-8 minutes until it’s thickened.
- While the cream of celery soup is simmering, the bacon should be ready. Stir in the rest of the onion into the saucepan and cook until translucent.
- Add the juice from the clam and 1/2 cup chicken broth, followed by potatoes. Cover and cook over medium heat until potatoes are fork tender (about 15-20 minutes). Stir occasionally.
- While potatoes are cooking, check and complete the cream of celery soup.
- Once the potatoes are done, add clams, cream of celery soup, 1/2 cup milk, heavy cream and dill weed. Stir everything together consistently and cook the chowder over medium-low heat for another 5 minutes. Season with salt and pepper to taste. Serve.
Notes
- I use Kettle & Fire Chicken Bone Broth for this recipe for some extra nutrients. You can use homemade chicken bone broth or regular chicken broth.
- I would recommend serving this clam chowder in bread bowls. I used sourdough bread. To prepare, cut the top of the bread with a serrated knife, leaving as much of the bread behind. Tear away the inner bread with your fingers. Be sure never to break through the outside crust.
- Don’t waste the top and the inner bread. Dip in the chowder and you will be licking your fingers. 🙂
- Bread nutrition is not included in the nutrition facts.
Nutrition
- Serving Size: 1
- Calories: 700
- Sugar: 8.5g
- Sodium: 396.3mg
- Fat: 47.9g
- Saturated Fat: 24.9g
- Trans Fat: 0.8g
- Carbohydrates: 53.3g
- Fiber: 6.9g
- Protein: 17.4g
- Cholesterol: 120.3mg
Find it online: https://www.streetsmartkitchen.com/new-england-clam-chowder/