You definitely need to try this amazing homemade New England clam chowder soup, It is creamy, hearty and so yummy, easily made with clams, bacon, potatoes, seasoning, milk, and heavy cream. This would be the family’s favorite summer soup.
Ingredients for this Recipe:
- 2 [6.5-oz.] can minced clams, including juice
- 6 slices thick-cut bacon, diced
- 1 lb. Yukon Gold potatoes, peeled and cubed
- 2 large carrots, finely chopped
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 tbsp chickpea flour
- 1/2 cup clam juice
- 2 cup whole milk
- 1/2 cup heavy cream
- 1/2 tsp Old Bay seasoning
- 1 tsp fresh thyme
- 3 tbsp fresh parsley, chopped
- Sea salt and black pepper, to taste
How to Make New England Clam Chowder:
Step 1:
Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set it aside.
Step 2:
Drain and discard all but 2 tablespoons of bacon grease from the pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
Step 3:
Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme, and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
Step 4:
Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
Step 5:
Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy this homemade clam chowder!
Other Soup Recipes –
Corn Chowder recipe – Spicy Sweet Corn Chowder
Daikon soup recipe – Daikon Noodle Soup
Turkey soup recipe – Spicy Leftover Turkey Soup with White Bean
Sausage potato soup recipe – Tuscan Sausage and Potato Soup
New England Clam Chowder
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Loading...New England clam chowder recipe, creamy, super delicious, and full of flavors, perfect summer soup. Enjoy!
Ingredients
- 2 [6.5-oz.] can minced clams, including juice
- 6 slices thick-cut bacon, diced
- 1 lb. Yukon Gold potatoes, peeled and cubed
- 2 large carrots, finely chopped
- 1 small red onion, diced
- 3 cloves garlic, minced
- 2 tbsp chickpea flour
- 1/2 cup clam juice
- 2 cup whole milk
- 1/2 cup heavy cream
- 1/2 tsp Old Bay seasoning
- 1 tsp fresh thyme
- 3 tbsp fresh parsley, chopped
- Sea salt and black pepper, to taste
Instructions
Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set it aside.
Drain and discard all but 2 tablespoons of bacon grease from the pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme, and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!
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