New England Clam Chowder
Creamy, chunky New England Clam Chowder is the perfect way to warm up on a cold day!
Servings 2
Ingredients
- 3 tablespoons unsalted butter
- 1 stalk celery diced
- 1 large carrot ends removed and diced
- ½ yellow onion diced
- ¼ cup all-purpose flour
- 2 cups 2% milk
- 2 small potatoes peeled and cut into small bite-sized cubes
- Clam meat removed from 1 pound cooked clams (in the shell), rough chopped, reserve juices
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 strips thick cut bacon cooked 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.
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.