EASY CLAM CHOWDER SOUP (New England Style)
Serves 4-6
Cozy up with a bowl of my rich and creamy New England-style clam chowder. This recipe combines tender clams, chunky potatoes, tender veggies and bacon in a rich velvety broth for the ultimate comfort food and is always a hit with my husband and boys. I like to serve it with crusty sourdough bread making it perfect for any day you need a little extra warmth and flavor!
Bonus: It's super easy and quick to make!
INGREDIENTS
4 slices bacon, diced
2 tbsp butter
3 cloves garlic, minced
1 large onion, diced
1 tsp fresh thyme (or ½ tsp dried thyme)
3 tbsp flour
1 cup milk
1 cup seafood or vegetable stock
2 (124 gram/6.5-ounce) cans chopped clams, juice saved
1 bay leaf
2 russet or golden potatoes, diced
1 carrot, finely diced
2 celery ribs, finely diced
1 cup table or half and half cream
Sea or Kosher salt and pepper, to your taste preference
2 tbsp chopped fresh parsley leaves
DIRECTIONS
1. Cook Bacon: In a large pot or Dutch oven, cook bacon over medium-high heat until crispy (6–8 minutes). Remove and set on a paper towel-lined plate, leaving the drippings in the pot.
2. Sauté Veggies: Add butter to the pot and melt. Stir in garlic and onion, cooking until the onion is soft (2–3 minutes). Add carrots and celery, cooking another 2–3 minutes. Sprinkle in thyme and cook for 1 minute until until you can smell the deliciousness of it. 😉
3. Make the Base: Stir in flour and whisk for about 1 minute until golden. Gradually pour in the milk, Seafood or vegetable stock, clam juice, and add the bay leaf, whisking until slightly thickened (1–2 minutes). Add the potatoes.
4. Simmer: Bring the soup to a boil, then lower the heat and simmer for 12–15 minutes, or until the potatoes are fork-tender.
5. Add Cream & Clams: Stir in cream and clams, cooking for 2–3 minutes until heated through. Season with salt and pepper to taste. For a thinner soup, add extra cream or broth.
6. Serve: Ladle into bowls, top with crispy bacon, chives and parsley if desired, and enjoy!