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New England Clam Chowder

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A creamy and comforting New England-style clam chowder recipe, perfect for a cozy meal.

Ingredients

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  • 1/4 cup butter
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup all-purpose flour
  • 4 cups clam juice
  • 2 cups cubed potatoes (about 2 medium)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (6.5 ounce) cans chopped clams, undrained
  • 2 cups milk
  • 1/2 cup heavy cream
  • 4 slices bacon, cooked and crumbled

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 8-10 minutes.
  2. Stir in flour and cook for 1 minute, stirring constantly.
  3. Gradually whisk in clam juice until smooth. Add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, about 15-20 minutes.
  4. Stir in chopped clams (with their juice), milk, and heavy cream. Heat through gently, but do not boil.
  5. Ladle into bowls and top with crumbled bacon.

Notes

  • For a thicker chowder, you can use a bit more flour or let it simmer longer.
  • If you prefer a less rich chowder, you can substitute half-and-half for the heavy cream.
  • Serve with oyster crackers or crusty bread.

Nutrition

Find it online: https://carlacooking.com/clam-chowder-recipe/