Tessa’s Recipe Rundown
Taste: Rich and ever so slightly sweet with that distinct crave-worthy seafood flavor.
Texture: Thick, hearty, chunky, and satisfying.
Ease: Very easy! One pot and just over 30 minutes to make from scratch.
Appearance: Who could pass up a bowl of this?
Pros: Absolutely scrumptious. I just love New England Clam Chowder.
Cons: Not very “light.”
Would I make this again? 100% yes.
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New England Clam Chowder is ultra hearty and rich with big chunks of clams, potatoes, and bacon! Takes just over 30 minutes to make and is AMAZING homemade.
It is taking all of my energy to focus on finishing this post. There are so many things going on around me right now I feel like my brain has gone completely haywire. Do you ever have days like that? I must focus because I need to share this recipe with you guys. Actually, I don’t think I’ve missed a Monday post in years. I take my recipes posts very seriously because my job is to make your life more delicious! Who doesn’t like clam chowder, and when you make it yourself you can be generous with the bites of clam, potato, and BACON. Certainly much better than anything canned, and I think this recipe rivals most clam chowders I’ve had in restaurants. For me New England Clam Chowder is the ultimate comfort food, especially when the weather cools down. Mmm mmm mmm.
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If you make this New England Clam Chowder, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!
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New England Clam Chowder
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Ingredients
- 4 slices bacon, diced
- 1 medium onion, finely diced
- 3 tablespoons all-purpose flour
- 2 cups chicken or vegetable stock
- 2 (10 ounce) cans chopped clams in juice
- 1 cup heavy cream
- 2 bay leaves
- 1 large baking potato, cut into ½-inch cubes
- Kosher salt and freshly ground black pepper
- Parsley, for garnish if desired
Instructions
- Place the diced bacon in a large heavy pot. Turn to medium-high heat and cook until almost crisp. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the flour then add the stock and the juice from 2 cans of chopped clams, reserving the clams. Add in the cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, then reduce the heat to medium-low and cook for 20 minutes, stirring often, until the potatoes are tender.
- Add in the clams and season to taste with salt and pepper. Remember the bacon and clams are salty so you may not need an additional salt! Cook until the clams are just firm, another 2 minutes. Serve hot, garnish with parsley if desired.
I add some ranch seasoning and fresh spinach.
My favorite clam chowder recipe. Easy & delicious. I have made it at least a dozen times & it is always a hit. I have to double the recipe to serve 4 because everyone always wants seconds!
Fantastic, happy to hear that!
Made this die for the very first time and I love it.thank you for sharing this awesome and easy recipe. I didn’t have bayleaf or parsley so I omitted those two items and it still turned or perfect.
I’m making this tonight. Can’t wait to try it! I tweeted it a little by adding garlic with the onions and I used turkey bacon. I’ll let you know how it turns out.
I love clam chowder and this looks amazing! Gorgeous photos! I can’t wait to see how you make your bread bowls. Looks delicious!
I could go for a big bowl of this right now and I am looking forward to your post on the bread bowls! So delicious!
Those days happen to me almost everyday of my life. I should probably turn off “The Food Network” when I write posts 🙂
I have never made clam chowder, but you said bacon so I am SO in. Pinned!