Name: Classic New England Clam Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 4 ounces (3 to 4 slices) thick-cut bacon, cut into 1/4-inch pieces -; 1 large yellow onion, diced -; 2 stalks celery, diced -; 2 (8-ounce) bottles clam juice -; 1 cup water -; 1/2 teaspoon salt, plus more to taste -; 2 russet potatoes (about 1 pound) peeled and cut into 1/2-inch cubes -; 1 pound (about 2 cups) frozen chopped clam meat, defrosted overnight in the refrigerator -; 1 cup heavy cream -; Freshly ground black pepper, to taste -; Oyster crackers, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Classic New England Clam Chowder

1. 4 ounces (3 to 4 slices) thick-cut bacon, cut into 1/4-inch pieces -

2. 1 large yellow onion, diced -

3. 2 stalks celery, diced -

4. 2 (8-ounce) bottles clam juice -

5. 1 cup water -

6. 1/2 teaspoon salt, plus more to taste -

7. 2 russet potatoes (about 1 pound) peeled and cut into 1/2-inch cubes -

8. 1 pound (about 2 cups) frozen chopped clam meat, defrosted overnight in the refrigerator -

9. 1 cup heavy cream -

10. Freshly ground black pepper, to taste -

11. Oyster crackers, for serving -

How to cook deliciously - Classic New England Clam Chowder

1. Stage

Cook the bacon: In a large pot or Dutch oven over medium heat, cook the bacon, stirring often, for 8 to 10 minutes, until the bacon releases most of its fat.

2. Stage

Add the vegetables: Add the onion and celery and cook, stirring often, for 5 to 6 minutes, until softened.

3. Stage

Add the liquids and potatoes: Add the clam juice, water, salt, and potatoes. Place the lid on and simmer for 15 minutes, until the potatoes are tender.

4. Stage

Add clams and cream: Add the chopped clams and cream and bring it to a simmer for 2 to 3 minutes.

5. Stage

Serve: Taste and season with more salt if you’d like. Ladle the chowder into bowls, grind black pepper over each, and serve with oyster crackers. Leftover chowder will last for three to 3-4 days in the refrigerator. It can be frozen for 4-6 months, but in terms of flavor, it is best if eaten before the 4 months. Heat the thawed chowder in a pot over low heat on top of the stove and stir well to keep it from curdling. Love the recipe? Leave us stars below!