Easy New England Clam Chowder with Canned Clams
This easy New England clam chowder uses small pieces of canned clam meat, peeled red potatoes, smoky bacon, whole milk, heavy cream, and finely chopped parsley for a rich, briny homemade soup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course, Soup
- Cuisine: American
Ingredients
Units
Scale
Clam Chowder
- 4 10-ounce cans canned clams (small pieces of clam meat, with juice)
- 4 slices bacon (diced)
- 1 onion (diced)
- 3 pounds red potatoes (peeled and cut into small cubes)
- 4 cups clam juice (plus water only if needed to cover the potatoes)
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups heavy cream
- 1 clove garlic (minced and mashed)
- 1 tablespoon butter
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- fresh parsley (finely chopped, for garnish)
- oyster soup crackers (optional, for serving)
Instructions
- Crisp the Bacon Sauté the diced bacon in a large soup pot until crisp. Remove it with a slotted spoon to a paper towel-lined plate and reserve for serving.
- Soften the Onion Add the butter and diced onion to the bacon drippings. Sauté until the onion is soft and translucent but not browned.
- Add Garlic and Potatoes Stir in the garlic and sauté for about 30 seconds without browning. Add the peeled, cubed red potatoes and clam juice. If the potatoes are not covered by at least 1 inch of liquid, add enough water to make up the difference.
- Cook the Potatoes Bring to a boil, then reduce the heat to medium-low for a gentle simmer. Partially cover and cook for about 20 minutes, or until the potatoes are tender but still hold their shape.
- Add the Clams Stir in the small pieces of canned clam meat along with their reserved juice.
- Thicken the Soup In a small bowl, whisk the whole milk and flour until smooth and free of lumps. Gradually stir the mixture into the soup. Simmer for about 10 minutes, stirring occasionally.
- Finish and Serve Gently stir in the heavy cream and continue to simmer just until heated through; do not boil. Season with salt and black pepper to taste. Garnish with finely chopped parsley and serve warm with the reserved crisp bacon and optional oyster crackers.
Notes
Wait to season until the end because the bacon, canned clams, and clam juice are salty. Keep the chowder below a boil after adding the cream. Refrigerate leftovers for up to 3 days and reheat gently; freezing is not recommended.
Nutrition
- Calories: 510
- Sugar: 10
- Sodium: 852
- Fat: 30
- Saturated Fat: 17
- Carbohydrates: 53
- Fiber: 3
- Protein: 10
- Cholesterol: 86
Find it online: https://jennifercooks.com/clam-chowder-recipe/