New England clam chowder. Rich and creamy New England clam chowder recipe with corn, bacon and potatoes. Done in just 30 minutes.
Being from New England, chowder is on our list of soup cravings during the winter months. But since we are living in Arkansas for the time being, you won’t find clam chowder on many restaurant menus.
Since it was harder to find, if not impossible, I started making our own clam chowder at home. With a bit of time we found the perfect recipe to satisfy our cravings.
So when the colder weather hits and we start to feel a little homesick this warm and hearty soup is just what we need.
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However, he is more of a clam chowder man and I as much as a like clam chowder, the texture of the clams can throw me off a bit. It all boils down to how we grew up. My family did corn chowder and his, clam. To make us both happy, we’ve come up with a recipe that’s the best of both worlds.
New England Clam Chowder
Ingredients
- 2 cans minced clams (juices reserved, clams rinsed)
- 1 can of corn (drained)
- 2 8oz bottles clam juice
- 2 cups heavy cream
- ½ onion
- 2 TBS flour
- 2 medium size red potatoes
- 1 tsp. Worcestershire sauce
- ¼ tsp. thyme
- 2 dashes of paprika
- 1 TBS butter
- 1 bay leaf
- 6 slices bacon (optional)
- salt and pepper to taste. (start with a ½ tsp. salt and add a pinch from there)
IN A LARGE POT
In a large pot over medium heat, melt butter and add ½ a chopped onion. Cook until soft and add 2 TBS flour.
Coat onions with flour and cook for an additional 30 seconds.
ADD CLAM JUICE AND HEAVY CREAM
Add the clam juice and reserved clam juice, stirring until the flour is smooth.
Add 2 cups of heavy cream.
Dice and add 2 red potatoes, 1 tsp. Worcestershire sauce, 1/4 tsp. thyme, 2 dashes paprika and one bay leaf.
Bring to a simmer and cook until potatoes are soft.
CORN AND CLAMS
Add clams and drained can of corn.
Salt and pepper to taste.
(optional) Top with bacon. I like to cook mine in the oven at 425° until crisp.
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- Homemade Turkey (or chicken) Pot Pie Recipe
For now, this recipe is the closest we can get to home during the cooler winter months. Paired with a light salad and french bread, and you have the perfect warm and hearty New England clam chowder.
Enjoy!
New England Clam Chowder
Ingredients
- 2 cans minced clams juices reserved, clams rinsed
- 2 8oz bottles clam juice
- 2 cups heavy cream
- ½ med. onion
- 2 TBS flour
- 1 can of corn (drained) drained!
- 2 medium size red potatoes
- 1 tsp. worchestershire sauce
- ¼ thyme
- 2 dashes of paprika
- salt and pepper to taste.
- 1 TBS butter
- 1 bay leaf
- 6 slices bacon optional
Instructions
- In a large pot over medium heat, melt butter and add ½ a chopped onion. Cook until soft and add 2 TBS flour.
- Coat onions with flour and cook for an additional 30 seconds.
- Add the clam juice and reserved clam juice, stirring until the flour is smooth.
- Add 2 cups of heavy cream.
- Dice and add 2 red potatoes, 1 tsp. Worcestershire sauce, 1/4 tsp. thyme, 2 dashes paprika and one bay leaf.
- Bring to a simmer and cook until potatoes are soft.
- Add clams and drained can of corn.
- Salt and pepper to taste.
- Top with crisp bacon (optional)
Notes
- The nutrition information provided is an estimate and will very based on brands of ingredients used and cooking methods.
Nutrition
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