Warm and creamy this delicious chowder is perfect for a cold winter night. If you haven’t made homemade clam chowder, you need to give it a try (if you like clam chowder that is)! It is delicious! I have always been a huge fan of clam chowder. I don’t know why I was so intimidated about making it myself. I don’t know if I will ever go back to the canned variety!
This recipe is very easy and adaptable. I’ve only made it once, but like most soups, you can add in some different vegetables to change it up a bit. I just used what I had in my fridge that needed to be eaten.
New England Clam Chowder
adapted from Better Homes and Gardens
4 cans (6.5 oz) minced or diced clams
4 slices of bacon (if using pre-cooked bacon*, you will need 1 tablespoon butter)
5 cups chopped, potato (6 medium)
1 large onion, diced
4 cubes chicken bouillon
2 tsp Worcestershire sauce
1/2 teaspoon dried thyme, crusted
1/4 teaspoon pepper
1 cup heavy cream
5 cups milk (I used 4 cups 2% and 1 cup fat free)
4 tablespoons flour
Peel and dice potatoes. Slice carrots and celery. In a large saucepan, cook bacon until crisp. Remove bacon and reserve 1 tablespoon drippings. I used pre-cooked bacon* (see tip below) so I omitted this step and just melted 1 tablespoon butter in a large pot. Peel and dice potatoes and onion. Slice carrots and celery.
Add clam juice from the cans (save the clams for later) to the melted grease or butter. You should have about 2 cups of juice. Stir in potatoes, onion, carrots, celery, bouillon cubes, Worcestershire sauce, thyme, and pepper. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until vegetables are soft. If desired, mash potatoes slightly with a fork.
Mix together milk, cream, and flour. Add to the rest of the soup. Cook and stir until bubbly and slightly thickened. Chop clams finer if desired. Add clams to the chowder and return to boiling. Reduce heat and cook 1-2 minutes or until heated through. Sprinkle each serving with crumbled bacon and enjoy!
*Pre-cooking bacon: I like to buy bacon in bulk then cook it all. I freeze it and pull out a slice or two whenever needed. I love to cook it in the oven using the tutorial from Our Best Bites. It is SO EASY! I usually slightly under cook the bacon. After I drain it on paper towels and soak up most of the grease, I let the bacon cool before putting it all in a large freezer bag. When it is time to use, I pull out the slices and microwave them for a few seconds until they are crispy. It is so convenient and relatively mess free. Plus, there are no more wasted partial packages of bacon in my fridge.
Sorry about the long absence. Did you miss me?! It has been FOREVER since I last posted!! No worries, I haven’t dropped of the face of the earth. It has just been insanely crazy lately and I didn’t cook anything for a few weeks. In case you are curious why I was MIA….Christmas is an exceptionally busy time of year for my online business, plus a couple of our products were featured on The Today Show, read more about it here. Then we went to Disneyland for Christmas!! It was SO fun!! As soon as we came back from our vacation, we had family come and visit for a week. Now, I am finally all caught up on laundry and cleaning and I have lots of new ideas and goodies for this year!