Creamy, chunky New England Clam Chowder is the perfect way to warm up on a cold day!
Course
Soup
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings2
AuthorMorsels of Life
Ingredients
3tablespoonsunsalted butter
1stalk celerydiced
1large carrotends removed and diced
1/2yellow oniondiced
1/4cupall-purpose flour
2cups2% milk
2small potatoespeeled and cut into small bite-sized cubes
Clam meatremoved from 1 pound cooked clams (in the shell), rough chopped, reserve juices
1teaspoonsalt
1/2teaspoonpepper
2strips thick cut baconcooked crispy and crumbled
Instructions
Heat a large pot over medium heat, and add butter. Once butter is melted add celery, carrots, and onion. Cook until vegetables are soft and onions are translucent, about 8 minutes.
Stir in flour, and cook for 2 minutes. Add milk and clam juice to soup, and mix until there are no lumps. Add potatoes, and increase heat to medium-high heat. Stir frequently until soup comes to a boil. Reduce heat to medium and cook, stirring occasionally, until potatoes are fork tender, 10 to 13 minutes.
Add clam meat, salt, and pepper. Stir to combine. Cook for 2 minutes until clam meat is heated through.
Portion soup into serving bowls, and top with bacon.
Recipe Notes
The original recipes calls for 6.5 ounces clam meat. I had clams in the shell on hand, and used those. Reserve the juices which ever kind of clam meat you use.