New England Clam Chowder
A simple yet superior New England Clam Chowder recipe delivers authentic flavor using readily available ingredients, including canned clams.
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Instructions
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In a Dutch oven, cook 2 slices bacon (cut into 1/4-inch pieces) until almost crisp, then reduce heat.
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Add 1 tablespoon butter and 1 diced large yellow onion; sauté for 5 minutes until soft without browning.
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Stir in 1 tablespoon all-purpose flour and cook for 2 minutes.
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Whisk together 2 cups water and reserved clam juice, then add 4 cubed russet potatoes. Season with 3/4 teaspoon fine salt and a dash of black pepper.
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Increase heat to medium, bring to a simmer, and cook uncovered for 15 minutes until potatoes are tender.
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Reduce heat to very low. Stir in 2 cups half-and-half, the remaining 1 tablespoon butter, and 3 cans of chopped clams.
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Cook until heated through without boiling, then turn off heat, adjust seasoning, and serve.