New England Clam Chowder | How to make Authentic New England Clam Chowdah

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

Dice 4 slices of thick cut bacon into small cubes.

Add the diced bacon to a pot over medium heat and cook until crispy.

Dice 1 medium-sized onion (or half of a large onion) and 1 large stalk of celery.

Dice 2 medium Yukon Gold potatoes into small cubes (about 1 cm square).

Once the bacon is crispy, remove it with a slotted spoon, leaving the bacon fat in the pot.

Add the diced onion and celery to the pot and cook until softened.

Open 4 cans of chopped clams, pouring the juice into one bowl and the clams into another bowl, reserving the juice.

Add the diced potatoes, a little salt, fresh ground black pepper, Old Bay seasoning, chili pepper flakes, and dried herbs (Herbs de Provence) to the pot.

Stir in 2 tablespoons of flour and cook for about a minute, ensuring the flour doesn't burn.

Add the reserved clam juice, 1 bottle of bottled clam juice, and 8 ounces of chicken broth to the pot.

Bring the mixture to a boil for about 15 to 20 minutes until the potatoes are fork tender.

Once the potatoes are tender, add the reserved clams, the crispy bacon, and 1 cup and a half of half and half to the pot.

Stir and let the chowder simmer for a few minutes.

Finish the chowder with a dollop of Kerrygold salted butter and let it melt before serving.

Ladle the chowder into bowls, ensuring to include clams, bacon, potatoes, onion, celery, and broth.

Serve with oyster crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens