New England Clam Chowder
New England Clam Chowder is a classic dish that is perfect for a cold winter day. It is hearty, flavorful and easy to make. This recipe uses diced bacon, onions, potatoes, half-and-half and minced clams.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
- 1 1/2 cups water
- ground black pepper to taste
- 3 tablespoons butter
- 1 1/2 teaspoons salt
- 4 slices bacon diced
- 1 1/2 cups chopped onion
- 4 cups peeled and cubed potatoes
- 3 cups half-and-half
- 2 (10 ounce) cans minced clams
- Carbohydrate 43.2396447129614 g
- Cholesterol 246.481172078599 mg
- Fat 77.467370532382 g
- Fiber 2.16662505049903 g
- Protein 20.6963601724438 g
- Saturated Fat 48.2364781646218 g
- Serving Size 1 1 Serving (790g)
- Sodium 298.586000235833 mg
- Sugar 41.0730196624624 g
- Trans Fat 4.09815734707648 g
- Calories 934 calories
As a busy mom of three, I'm always looking for ways to make delicious and nutritious meals that my family will love. This New England Clam Chowder is one of our favorites. It's hearty, flavorful, and easy to make. Plus, it's a great way to use up leftover bacon and potatoes.
I love that this recipe is so versatile. You can add or remove ingredients to suit your taste. For example, if you don't have any half-and-half, you can use milk or cream instead. And if you don't have any minced clams, you can use fresh clams or even canned tuna. No matter what you add or remove, this chowder is sure to be a hit.
So next time you're looking for a warm and comforting meal, give this New England Clam Chowder a try. I promise you won't be disappointed.
Step-by-step
- Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes.
- Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
- Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.
