Creamy New England Clam Chowder perfect for cold nights. This classic recipe for New England Clam Chowder is simple to make and ready to eat in 35 minutes.
You’ll have to excuse me if this post is short and to the point. I’d like to get it up or at least written with just the final picture to add and tags to do before Masterchef comes on tonight. My husband is banishing me to the bedroom with our daughter ( since she likely won’t be asleep yet) to watch it!
Do you prefer New England or Manhattan Clam Chowder? I love New England, my husband prefers Manhattan. I’ll probably post my Manhattan recipe by the fall. Oh, yes it was cloudy and raining here today, perfect weather for this soup, even if it is June!
New England Clam Chowder
- 4 6.5 ounce cans chopped clams, drained ( save the broth!)
- 1 8 ounce bottle clam juice
- 4 cups unpeeled red potatoes, scrubbed well and chopped about ½ thick and long
- 2 cups onions, chopped fine
- 4 slices bacon
- 1½ teaspoons Old Bay seasoning
- 2 cups light cream
- fresh ground pepper, to taste
- Chop potatoes and put in a bowl of cold water to prevent browning.The potatoes aren't peeled to retain nutrients and fiber. You can peel them if you wish.
- Cook bacon in a large pot until crisp, remove with tongs to paper towels to drain.
- Leave the bacon fat in the pot and add drained potatoes, onions, bottled and reserved clam juice, and Old Bay. Bring to a boil, reduce heat and cover, simmer for 15 minutes.
- Crumble bacon and put aside. After 15 minutes check potatoes, they should be soft. Mash some ( not a lot!) of the potatoes in the soup with a potato masher or a fork, pressing against the side of the pot.
- Stir in light cream, fresh ground pepper and chopped clams, heat on low heat until heated through but not boiling.
So yummy!! Let me know what you think!