Ready in about 30 minutes, This New England clam chowder is thick and hearty with potatoes, bacon and chopped clams in every bite.
The transition to fall brings cooler temperatures, changing leaves and a longing for everything warm and cozy. Rich and satisfying New England Clam Chowder is delicious and easy dinner idea that is the perfect answer to that unmistakable chill in the air.
About the Ingredients
- Bacon – Two pieces of side bacon are used to make this soup. We like to cook some extra bacon slices in the air fryer or in the oven to serve on top.
- Onion – Medium sized, finely chopped, Yellow or white onions are the best choice.
- Garlic – 2-3 medium sized cloves, minced. About 2 teaspoons.
- Thyme Leaves – Dried thyme leaves are a shelf stable, convenient ingredient in this soup. If you have fresh snipped thyme leaves, use 2 teaspoons in place of the dried.
- Potatoes – Medium sized Yukon Gold potatoes, red potatoes, Idaho or russet potatoes.
- White Wine – Chicken broth is a great substitute if you prefer not to use wine.
- Chopped Clams – This is the most budget friendly option. Baby clams may be used instead.
- Instant potatoes – Half a cup of dried instant potatoes is two ounces (half a standard package)
- Heavy Cream – Heavy cream is great but if you don’t have it use half & half or evaporated milk.
How to make New England Clam Chowder
New England Clam Chowder is thick and filling and everything you need to get your cozy on. This is a one pot recipe that is ready in about 30 minutes. A rich and satisfying, delicious and easy dinner idea that is the perfect answer to that unmistakable chill in the air.
Heat a dutch oven or other large heavy soup pot over medium heat. Add the bacon pieces and cook until browned, about 5 minutes. The small amount of bacon grease gives a flavorful base for the soup without it being greasy.
Add chopped onion and cook until softened, about 5 minutes.
Then add the minced garlic and thyme leaves and stir until combined.
Add the potatoes, wine, bay leaves and reserved juice from the chopped clams to the pot. Stir until combined.
Increase heat to medium-high and simmer until potatoes are tender, stirring occasionally, about 10 minutes.
The potatoes will soften up while the flavor of all of the ingredients is infused into them.
In a separate bowl, whisk together instant potatoes, cornstarch and bottled clam juice until thickened.
Add instant potato mixture into the soup pot and stir until incorporated. Remove and discard bay leaves.
Add half and half, parsley, and chopped clams to pot and stir.
Cook until heated through. Remove from heat. Season to taste with salt & pepper and serve immediately. Enjoy!
Other Comfort Food Recipes You Might Like
Simple Weeknight Meatloaf – Hearty and satisfying comfort food made with simple spices.
Throwback Scalloped Potatoes – My Mom’s recipe from my childhood, complete with Cream of Mushroom soup.
Pulled Pork Mexican Mac & Cheese – Use up leftover pulled pork in a super easy and delicious comfort food meal that everyone loves.
Spinach and Sausage Spaghetti Pie – an easy weeknight meal featuring spaghetti, fresh spinach, Italian sausage and Roma tomatoes tossed with shredded mozzarella and then baked.
Hearty Slow Cooker Beef Stew – beef, tender potatoes, and all of your favorite vegetables slow simmered in a delicious beef gravy.
New England Clam Chowder
Ingredients
- 2 slices bacon cut into half inch pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/4 tsp dried thyme leaves
- 3 medium potatoes peeled, cut into 1/2 inch pieces
- 1/4 cup white wine or chicken broth
- 2 bay leaves
- 4 (6.5 oz) cans chopped clams drained, juice reserved
- 1/2 cup dry instant potatoes
- 1 tbsp cornstarch
- 1 (8 oz) bottle clam juice
- 3/4 cup heavy cream or half & half
- 1 tsp dried parsley
- salt and pepper to taste
Instructions
- Heat a dutch oven or other large heavy soup pot over medium heat. Add the bacon pieces and cook until browned, about 5 minutes.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and thyme leaves and stir until combined.
- To the pot add the potatoes, wine, bay leaves and reserved juice from the chopped clams. Stir until combined.
- Increase heat to medium-high and simmer until potatoes are tender, stirring occasionally, about 10 minutes.
- In a separate bowl, whisk together instant potatoes, cornstarch and bottled clam juice until thickened.
- Add instant potato mixture into the soup pot and stir until incorporated. Remove and discard bay leaves.
- Add half and half, parsley, and chopped clams to pot and stir. Cook until heated through.
- Remove from heat. Season to taste with salt & pepper and serve immediately. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Leave a Reply