New England Clam Chowder
Ingredients
-
4
slices
bacon
-
1
large
onion, chopped
-
2
ribs
celery, chopped
-
1
clove
garlic, minced
-
¼
teaspoon
dried thyme
-
3
small
potatoes, peeled and cubed
-
1
cup
water
-
1
8 ounce bottle
clam juice
-
1
tablespoon
chicken base
-
2
cups
half and half, divided
-
⅓
cup
all-purpose flour
-
2
6 ½ ounce cans
chopped clams, undrained
-
to taste
salt and freshly ground black pepper
-
for serving
oyster crackers
Instructions
- Cook bacon in a Dutch oven or large pot until crisp, then crumble and set aside.
- In the bacon fat, cook onion and celery until softened, then add garlic and thyme.
- Add potatoes, water, clam juice, and chicken base; bring to a boil and simmer until potatoes are tender.
- Whisk together 1 cup half-and-half and flour until smooth, then stir into the soup and cook until thickened.
- Season with salt and pepper, then add clams and remaining half-and-half, heating through.
- Garnish each serving with bacon and oyster crackers.
Nutrition Facts (estimated)
Servings
4
Calories
354
Total fat
17g
Total carbohydrates
40g
Total protein
11g
Sodium
515mg
Cholesterol
53mg
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