New England Clam Chowder
I absolutely love chowders of all types; especially clam chowder. Quality clam chowder can cost you an arm and a leg. This chowder is so good that you’d think that it came from a high-end restaurant. For what you’d normally pay for 2 servings eating out, this recipe will yield enough to serve 8.
Prep Time10 minutes mins
Cook Time1 hour hr
Course: Main Course, Soup
Cuisine: Massachusetts
Keyword: American, main course, Massachusetts, seafood, soup
Author: Alex Gorgos
- 6 strips bacon diced
- 2 tbsp butter
- 1 small white onion diced
- 3 ribs celery diced
- 4 garlic cloves minced
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/3 cup flour
- 4 cups half and half
- 1 cup chicken stock
- 8 oz clam juice
- 1 bay leaf
- 1 1/2 lbs red potatoes diced
- 16 oz chopped clams
In a large pot, brown the bacon until crispy. Remove from the pan, reserving 2 tbsp of the bacon grease.
Add in the butter. Sauté the onions and celery for 5 minutes over medium high heat.
Add in the garlic, Worcestershire sauce, hot sauce, oregano, parsley, thyme, and smoked paprika. Cook for 1 minute.
Stir in the flour. Cook for 2 minutes.
Add in the chicken stock and half/half.
Stir in the clam juice and bay leaf. Bring to a gentle boil, then reduce the heat to low. Simmer for 20 minutes, occasionally stirring.
Add in the potatoes and continue simmering for 20 minutes.
Stir in the clams and half of the cooked bacon. Simmer for no more than 5 minutes.