Creamy homemade New England Clam Chowder not short on the clams. This soup is hearty and delicious and guaranteed to warm you up this winter. Enjoy it on those special evenings.
Clam Chowder lovers unite! The season has come for a bowl of this delicious and cozy soup that will have you hooked after that first bite! No doubt about it. Hands down the best bowl of clam chowder is staring you in the face right now. Whatchya gonna do about it?!
Let’s get cooking people!
But beware of the grocery stores this time of year. People don’t mess around. I almost got hit by a cart the other day. I am sure I had some awkward look on my face, but just kept on truckin. Note to self → don’t give others a reason to be disgusted, and don’t let others disgust you…take the high road and you will likely keep climbing higher.
I love this recipe so much that we have been eating it for Christmas Eve Dinner for a few years. I keep thinking I should probably change things up this year but then again, why mess with a good thing?
This chowder is pretty filling so a little goes a long way and we usually just have a salad and bread with it on Christmas Eve otherwise any other night we just eat the soup. It’s a little fancy, pretty darn simple, and one of the best soups ever!
Here’s What Is In This Soup:
canned clams
clam juice
turkey bacon
yellow onion
flour
bay leaf
dried thyme
red potatoes
heavy cream
sea salt
black pepper
cayenne pepper
If you are like me, you appreciate extra “meat” in your soup and so I added more canned clams than most recipes out there. It really makes the flavor and texture of this chowder shine! And do add the pinch of cayenne pepper at the end, your tastebuds will be impressed. Whatever that recipe card says at the bottom, just do it and you will be wowed.
New England Clam Chowder won’t let you down! Enjoy!!
New England Clam Chowder
Ingredients
- 3-10 oz cans clams
- 2-8 oz bottles clam juice
- 4 turkey bacon slices chopped
- 1 yellow onion chopped
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 3 small-med red potatoes peeled and chopped
- 3 cups heavy cream may substitute with 1/2 n 1/2
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- pinch cayenne pepper
Instructions
- Drain clam juice from canned clams in a medium bowl and combine with the 2 bottles of clam juice. You should have about 4 cups of clam juice. Set aside. Refrigerate clams until ready for use.
- Cook turkey bacon in pot over medium heat until crispy, about 8-10 minutes. Add onion and cook until softened.
- Add flour and reduce heat to low. Cook 2-3 minutes.
- Whisk in the clam juice, bring to a simmer and cook for 5 minutes. Stir occasionally.
- Add bay leaf and thyme.
- Add chopped potatoes and simmer until tender, about 30 minutes.
- Add in clams and cream and cook for another 3-5 minutes until heated through.
- Season with salt, black pepper, and cayenne pepper.
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