Classic New England Clam Chowder
Ingredients
- 4 ounces bacon
- 1 large yellow onion
- 2 stalks celery
- 28 ounce clam juice
- 1 cup water
- 1/2 teaspoon salt
- 1 russet potatoespound russet potatoes
- 1 pound clam meat
- 1 cup heavy cream
- ground black pepper ground black pepper ground black pepper
- Oyster crackers Oyster crackers Oyster crackers
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Instructions
- In a large pot or Dutch oven over medium heat, cook the bacon, stirring often, for 8 to 10 minutes, until the bacon releases most of its fat.,Simply Recipes / Sally Vargas
- Add the onion and celery and cook, stirring often, for 5 to 6 minutes, until softened.,Simply Recipes / Sally Vargas
- Add the clam juice, water, salt, and potatoes. Place the lid on and simmer for 15 minutes, until the potatoes are tender.,Simply Recipes / Sally Vargas
- Add the chopped clams and cream and bring it to a simmer for 2 to 3 minutes.
- Taste and season with more salt if you’d like. Ladle the chowder into bowls, grind black pepper over each, and serve with oyster crackers.,Leftover chowder will last for three to 3-4 days in the refrigerator. It can be frozen for 4-6 months, but in terms of flavor, it is best if eaten before the 4 months. Heat the thawed chowder in a pot over low heat on top of the stove and stir well to keep it from curdling.,Did you love the recipe? Give us some stars and leave a comment below!,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
Source
Original recipe: View Original