- 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 forContest-Winning New England Clam Chowder
"I have tried many clam chowder recipes over the years. This one is by far the best and most closely resembles New England or San Francisco restaurant style. I did double the amount of flour to make a little thicker."
"Delicious!!! Very easy to follow"
"I made a shrimp stock since I did not have clam juice ,used fresh clams out of the shell given to us from a friend in Maine ,added shrimp to the chowder and I used full fat half and half other than that I followed the recipe . This chowder turned out completely amazing ."
"This is delicious. BUT it should NOT be called New England chowder. No garlic, thyme, celery."
"I have been using this recipe for about 2 years and my whole family loves it."
"My family loves this recipe! I substituted basil from my garden for the thyme."
"I'm not from New England so I can't offer that perspective, but I would say that this recipe makes a very great-tasting soup anyway! I used regular fat half & half and an extra can of clams. I did use the extra juice from that extra can as well. The soup thickened quickly and stayed that way, so adding the extra liquids made it just the right consistency for us. For our tastes, I also added about 1 Tbsp. of Kosher salt. Will most likely fall back on this recipe again when my son requests NE Clam Chowder."
"I just made this recipe today and the hubby said it was the best clam chowder he had ever eaten! Can't get a better review than that! The only change at all that I made was just a little more garlic and a little salt and black ground pepper. It was so easy to make and tasted wonderful!"
"This is my third time following this recipe. I think it's great that there are more than one way to prepare NECC. Karen, my wife, and I love this one."