New England Clam Chowder
Enjoy a taste of coastal comfort with creamy New England Clam Chowder. Loaded with tender clams and savory spices, it's a timeless favorite!
Servings: 6 servings
Equipment
Ingredients
- ¼ cup butter 4 tablespoons
- ¾ cup diced yellow onion
- 2 cloves garlic minced
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 cup chicken broth
- 1 jar clam juice 8 ounce (I used Snow’s Clam Juice)
- 4 potatoes peeled and diced
- 2 cups milk
- 1 cup heavy whipping cream
- 3 cans chopped clams, drained with the juice reserved 6.5 ounce (I used Snow’s Wild Caught Chopped Clams in Clam Juice)
- cooked and crumbled bacon optional
Instructions
- Melt the butter in a large stockpot. Saute the diced onion for 2-3 minutes; add garlic, stir in the Old Bay seasoning, salt, pepper, basil, and thyme. Cook for 45 seconds, being careful not to burn the garlic.
- Gradually pour in the chicken broth, a jar of clam juice, and the reserved liquid from the chopped clams. Stir in the diced potatoes.
- Bring to a boil and reduce the heat to low; simmer around 12-13 minutes, or until potatoes are tender. DO NOT DRAIN.
- Stir in the milk, heavy whipping cream, and the chopped clams. Cook until heated through, around 4 minutes. Do not boil!
- Top with cooked bacon and serve with crackers or bread.
Notes
- If the chowder is too thick, add more milk to thin it out.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 434kcal | Carbohydrates: 46g | Protein: 8g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 1082mg | Potassium: 917mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1158IU | Vitamin C: 36mg | Calcium: 174mg | Iron: 2mg
