Recipe Background
New England Clam Chowder: rich, creamy, and briny with crispy bacon bits.
New England Clam Chowder brings the seaside to your kitchen, surrounding you with the comforting scent of the ocean mingling with crispy bacon. As the pot simmers, a hearty aroma fills the air, promising warmth and familiarity. The salty tang of the clams is balanced by the smoothness of the half-and-half, creating a bowl that's both rich and briny without overwhelming the palate.
The texture is key here. Each spoonful offers tender bites of potato and clams, wrapped in the velvety embrace of a creamy broth. A touch of thyme adds an earthy note, grounding the soup while the crispy bacon crumbles on top offer a savory crunch. To ensure the chowder reaches its perfect consistency, slowly integrate the flour mixture—this prevents lumps and keeps the broth luscious.
There's something special about sharing clam chowder. It’s a dish that invites people to gather, bowls in hand, around a table. Whether you're reminiscing about seaside vacations or simply savoring a quiet dinner, this chowder creates a connection, one steaming ladle at a time.
Ingredients
- 4 strips center-cut bacon
- 2 celery ribs chopped
- 1 large onion chopped
- 1 clove garlic minced
- 3 small potatoes peeled and cubed
- 1 cup water
- 1 (8-ounce) bottle clam juice
- 3 teaspoons reduced-sodium chicken bouillon granules
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups fat-free half-and-half divided
- 2 (6.5-ounce) cans chopped clams undrained
Directions
- In a Dutch oven, cook the bacon strips over medium heat until they are crisp, then transfer to a paper-towel-lined plate. Crumble them once they have cooled.
- Sauté the celery and the onion in the bacon drippings until they are tender.
- Add the garlic to the veggie mixture and cook until it is fragrant, about 1 minute.
- Stir the potatoes, the water, the clam juice, the bouillon granules, the white pepper, and the thyme into the veggie mixture and bring it to a boil.
- Reduce the heat and simmer, uncovered, until the potatoes are tender, about 15-20 minutes.
- In a small bowl, combine the flour and 1 cup of the half-and-half until it is smooth.
- Gradually stir the flour mixture into the soup.
- Bring the soup to a boil and cook, stirring occasionally, until it is thickened, about 1-2 minutes.
- Stir the clams and the remaining half-and-half into the soup and cook until it is heated through. Be sure the soup does not boil.
- Serve the soup in bowls with a sprinkle of the crumbled bacon.
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