New England Clam Chowder
A classic New England clam chowder made the right way—crispy bacon, tender clams, potatoes, and cream, layered for flavor and easy enough for beginner cooks. Cozy, traditional, and perfect for cold nights.
Ingredients
- 8 slices bacon diced
- 2 cups chopped onion
- 2 cups chopped celery diced
- 4 cups peeled and cubed potatoes
- 2 cups clam juice reserved from can of clams
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper to taste
- 4 cups half-and-half
- 1 can Chopped Ocean Clams (51oz) available on Amazon or Instacart
Instructions
- Gather all ingredients.
- Drain clams, reserving clam liquid;
- Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Remove and reserve crispy bacon bits. Add onion & Celery; cook and stir until tender, about 5 minutes. then add diced potatoes
- Stir in potatoes and reserved clam juice; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
- Pour in half-and-half
- stir clams and return bacon bits into the soup. Cook until heated through, without boiling, about 5 minutes. Serve and enjoy!