New England Clam Chowder Recipe
Food Recipes | Christmas | Soups | Thanksgiving | Winter
Our New England Clam Chowder recipe is thick, creamy, salty with bacon, sweet with corn, and balanced by a yummy fennel note from tarragon. This is PEAK comfort food.
PREP TIME
35 mins
COOK TIME
25 mins
SERVINGS
6-8
Ingredients
- 10 pieces bacon, chopped
- 2 Tbsp butter
- 1 large onion, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 3 Tbsp flour
- 8 oz clam juice
- 2 cups chicken broth
- 13 oz can clams, chopped
- 10 oz can whole baby clams
- 4 cups potato, cubed and boiled
- 1 Tbsp fresh parsley
- 1 Tbsp dried tarragon
- 1/4 tsp cayenne
- 2 bay leaves
- 3 ears corn, boiled and de-cobbed
- 5 eggs, boiled and diced
- 2 can water chestnuts, rough chopped
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
- Bacon crumbles, for garnish
COOKING INSTRUCTIONS:
New England Clam Chowder
- Cook bacon in pot until fully cooked and crispy, but still with a slight chew. Remove bacon and set aside on paper towel to drain. Reserve 1/4 to 1/3 cup of bacon grease in pot. Add butter and melt. Add onions and celery and cook until soft. Add garlic and cook until fragrant. Whisk in flour until well-combined.
- Slowly whisk in clam juice. Then add chicken broth, clams, potatoes, parsley, tarragon, cayenne, and bay leaves. Salt and pepper to taste. Bring to a simmer and cook until potatoes are cooked through.
- Set aside 2 Tbsp of bacon for garnish. Stir in the rest of bacon, corn, eggs, water chestnuts, heavy cream. Heat through but do not bring to a boil. Serve immediately with parsley and bacon for garnish.
PAIRINGS:
New England Clam Chowder
Chardonnay (Oaked)
Irish Dry Stout
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