Print
New England Clam Chowder
A hearty chowder with lots of flavor! It doesn't take long to make a pot of this New England clam chowder to feed a crowd.
Course Soup
Cuisine American
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Servings 12
- 1/2 lb good bacon, chopped or use real bacon bits (1 cup)
- 1 large yellow onion, peeled and chopped
- 3-4 stalks celery, chopped
- 3-4 carrots, chopped
- 4-5 raw russet potatoes, chopped in bitesize pieces I leave on the skin
- 1 51 oz can clams use the juice first, add the clams last
- 1 qt vegetable or seafood stock
- 2 tsp dried thyme
- 1 tsp Old Bay seasoning
- 1 -2 bay leaf
- 1/2 gallon half and half can substitute whole or low fat milk
- 1/2 cup all-purpose flour
Over medium heat, cook the chopped bacon until it's almost crisp.
Add the onion, celery, carrot, and potato to the bacon. Stir and cook for about 2 minutes.
Pour the juice from the clams over the veggies and bacon.
Add the stock and the seasonings to the pot, and boil gently until the potatoes are tender.
Whisk the flour into 2 cups of half and half. Add to the pot, and stir until the liquid thickens.
Stir in the remaining half and half, add the clams, and bring to a simmer.