How To Make Best Clam Chowder
A thick and creamy New England-style clam chowder loaded with tender clams, potatoes, and smoky bacon.
Serves:
Ingredients
- 4 slices bacon, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups clam juice
- 2 cups milk
- 2 cups diced potatoes
- 2 cans chopped clams, drained
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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In a large pot or Dutch oven, cook diced bacon until crispy. Remove bacon and set aside, reserving some bacon grease in the pot.
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Add diced onion to the pot and cook until translucent. Add minced garlic and cook for another minute.
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Sprinkle in all-purpose flour and stir to combine. Cook the flour mixture for about 2 minutes.
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Slowly whisk in clam juice until no lumps remain. Add diced potatoes and bring to a simmer. Cook until potatoes are tender, about 15-20 minutes.
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Stir in drained chopped clams and milk. Season with salt and pepper to taste.
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Simmer until heated through, about 10-15 minutes.
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Serve hot with crispy bacon and fresh parsley for garnish.
Nutrition
- Calories : 326kcal
- Total Fat : 11g
- Saturated Fat : 4g
- Cholesterol : 52mg
- Sodium : 1808mg
- Total Carbohydrates : 35g
- Dietary Fiber : 3g
- Sugar : 8g
- Protein : 23g
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