Contest-Winning New England Clam Chowder

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READY IN: 55mins
Recipe by AmyZoe

This is terrific. I added some extra bacon and left the skin on my red-skinned potatoes. I also skipped the clam juice because I didn't have any, and I used evaporated milk in place of half and half. Recipe courtesy of Taste of Home.

Ingredients Nutrition

Directions

  1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain and set aside.
  2. Saute celery and onion in the drippings until tender.
  3. Add garlic and cook 1 minute longer.
  4. Stir in the potatoes, water, clam juice, bouillon, pepper, and thyme.
  5. Bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes or until potatoes are tender.
  6. In a small bowl, combine flour and 1 cup half and half until smooth. Gradually stir into soup. Bring to a boil and cook and stir for 1 to 2 minutes or until thickened.
  7. Stir in clams and remaining half and half and heat through (do not boil). Crumble the reserved bacon and sprinkle over each serving.

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