- 4 center-cut bacon strips
- 2 celery ribs, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 3 small potatoes, peeled and cubed
- 1 cup water
- 1 bottle (8 ounces) clam juice
- 3 teaspoons reduced-sodium chicken bouillon granules
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups fat-free half-and-half, divided
- 2 cans (6-1/2 ounces each) chopped clams, undrained
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving. Yield: 5 servings.
Reviews for Contest-Winning New England Clam Chowder
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"amazing my dad said it was like a restaurant."
"I did make some minor changes but basically this is a great recipe. Great for a rainy day. I used fresh thyme, not dried. Used a small dice for the potatoes. I used whole fat half and half cuz I couldn't find fat free. I made the roux in a separate pot, using about 1/4 cup of flour instead of 1/3, and stirred it into the potato clam juice mixture. My potatoes were soft but a little teeny bit firm at about 12 minutes. I found that I didn't really need very much thinning at the end so I used only about 1/4 cup of the half and half there. Result was a lovely delicious thick and creamy chowder that is the best I've ever made. Served it with fresh baguette bread and butter. Hubs an I ate the whole pot and I had to make another the following day because we didn't get enough! Thanks for sharing the recipe."
"I don't like bouillon, so I eliminated it and the water and used chicken broth. DELISH!!"
"Made this tonight after seeing the favorable reviews. Followed recipe as is, except cut back on the 2 cups of half & half after so many said it was too much. I ended up using about a cup and a half. I thought it was good, and easy to make. Probably would give it a 3 1/2 out of a scale of 5. Didn't care for the celery in it, and next time I may try what ikenatr suggested...making the rue in my dutch oven before adding the liquids. And I will most definitely use fresh clams! Not enough clam taste using canned clams from the market."