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a steaming bowl of creamy white clam chowder flecked with bacon and herbs in a wide horizontal shot, served in a rustic bowl with oyster crackers and a spoon on a weathered wooden table, natural light, shallow depth of field, landscape orientation

Clam Chowder

It's a thick, rich clam and potato chowder from New England.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans chopped clams with juice
  • 3 potatoes diced
  • 4 strips bacon chopped
  • 1 onion diced
  • 2 cups milk
  • 1 cup heavy cream
  • 2 tbsp flour

Method
 

  1. Cook the bacon in a pot until crisp, then add the onion and saute until soft.
  2. Stir in the flour and cook for a minute to form a paste.
  3. Add the diced potatoes and the clam juice plus enough water to cover, then simmer until the potatoes are tender.
  4. Pour in the milk, cream, and clams and warm gently without boiling.
  5. Season to taste and serve topped with the crisp bacon.

Notes

Don't let it boil once the cream goes in or it may curdle.