New England Clam Chowder
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.
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.