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New England Clam Chowder

4

50 min

New England Clam Chowder

New England Clam Chowder Photo 1

Time

50 min

Serving

8 persons

Calories

396

Rating

4.00★ (729)

Cuisine

Author: Victoria Buriak
This creamy New England clam chowder with potatoes and bacon is a hearty and oh-so-comforting soup that's actually quite easy to make. It's so delicious, savory, and comforting on a cold winter day!

Ingredients

  • slices bacon: 4 piece (diced)
  • ½ cups chopped onion: 1 piece
  • potatoes: 4 cups (peeled and cubed)
  • ½ cups water: 1 piece
  • ½ teaspoons salt: 1 piece
  • ground black pepper: 0.5 tsp (to taste)
  • half-and-half: 3 cups
  • butter: 3 Tbsp
  • clams: 2 cans (10 ounce cans, minced)

Metric Conversion

Stages of cooking

New England Clam Chowder Photo 21
New England Clam Chowder Photo 32
New England Clam Chowder Photo 4 3
  1. Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.
    New England Clam Chowder Photo 2
  2. Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
    New England Clam Chowder Photo 3
  3. Pour in half-and-half and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes. France C
    New England Clam Chowder Photo 4

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