This thick and creamy New England Clam Chowder is hearty, and will stick to your ribs! Perfect for cooler temperatures, and super easy to make.
For those of us in Phoenix, yes, it’s still hot outside and it’s still crazy of me to be making soup recipes. But, c’mon….. does this not look UH-MAZING?! Gorgeously thick and hearty, serve with some crusty bread, or some crackers. Decadent, rich and thick. YES PLEASE!Love this chowder? Tweet it!Click To Tweet
I made this one afternoon ready for when the husband walked in the door. I had to rush out and run an errand when he got home, and 5 minutes later I got a text saying “that bowl is mine, right?”. Haha. It’s a good thing it was, because when I got back 20 minutes later, that bowl (the same one in the pics) was gone.
This is SO easy to make. Just chop your veggies, simmer them in the juice you drain from the clams (I don’t live near the sea, fresh ones are out of the question for us), and make the creamy soup base. Combine it all together, and top with bacon. I MEAN, BACON, people! No turkey bacon, use the real stuff, I beg you. The smoky flavor of it amps up the flavor of this chowder, I promise.
This soup actually freezes better than I would expect from a cream soup. If you plan to freeze yours, do a little first, and test it a week or so later, and ensure that it still tastes good to you. It works great for us, and I’ve heard no complaints – but everyone is different!
Love soup? How about one of these?
Thick and Creamy New England Clam Chowder
- 2 6oz cans clams
- 1 cup celery chopped
- 1 cup onion chopped
- 2 cups potatoes peeled, diced very small
- 3/4 cup butter
- 3/4 cup flour
- 4 cups half and half or milk
- 2 tsp salt
- 1/2 tsp pepper
- cooked bacon crumbled
- Drain the clams, reserve the juice.
- In a large saucepan or dutch oven, add the celery, onions and potatoes in the clam juice - add a bit of water if you have to, to cover them. Let them simmer while you complete the creamy mixture (next).
- In another pot, melt the butter then mix in the flour, salt and pepper until smooth. Let cook for 20 seconds.
- Add the half and half to the butter and flour, stirring constantly so there are no lumps. Add the half and half mixture to the vegetables and broth.
- Add the clams, simmer for 10 minutes.
- Sprinkle bacon and extra green onions (scallions) on top.
- Cool completely, mix in the bacon. Freeze.
- Thaw and heat gently in the microwave or saucepan.