New! New England Clam Chowder

Total Time:
55 min
20 min
35 min

6 servings

  • 1 tablespoon plus 1 teaspoon olive oil
  • 4 slices Canadian bacon, diced (2 ounces)
  • 1 large onion, chopped (about 2 cups)
  • 6 stalks celery, diced (about 2 cups)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon finely chopped garlic (about 3 large cloves)
  • 2 teaspoons chopped fresh thyme
  • 2 1 -pound containers frozen clams packed in their own juice, thawed, juice reserved
  • 1 1/4 pounds russet potatoes, cut into 1/2-inch dice
  • 1 bay leaf
  • 2 cups cold low-fat (1 percent) milk
  • 2 tablespoons heavy cream
  • 3 tablespoons all-purpose flour
  • Hot sauce (such as Tabasco), for serving (optional)
  • Heat 1 teaspoon of the oil in a large soup pot over medium-high heat. Add the Canadian bacon and cook, stirring frequently, until crisp, 3 to 4 minutes. Transfer the bacon to a plate.

  • Add the remaining 1 tablespoon oil, the onion, celery, 3/4 teaspoon salt and 1/2 teaspoon pepper to the pot and cook over medium heat, stirring occasionally, until the vegetables have softened, about 6 minutes. Add the garlic and thyme and cook, stirring, for 1 minute more. Add 1 1/2 cups water, the reserved clam juice (about 1 1/2 cups), the potatoes and bay leaf and bring to a boil.

  • Partially cover the pot and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes. Whisk the milk, cream and flour in a bowl until the flour is dissolved. Slowly add the mixture to the pot, stirring constantly. While stirring, bring the soup to a simmer (do not boil). Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 8 minutes. Add the clams and simmer 2 minutes more. Discard the bay leaf. Add salt and pepper to taste.

  • Right before serving, stir in the bacon. Serve with the hot sauce.

  • Photograph by Yunhee Kim

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    This recipe is featured in:

    Healthy Weeknight Dinners