Creamy New England Clam Chowder (Easy)
New England style clam chowder is a creamy delicacy that is great any time of the year.
Ingredients
Chowder
- 1 Onion large, chopped
- 2 Garlic cloves minced
- 4 Potatoes small, peeled and cubed
- 1 cup Chicken broth
- 1 teaspoon Salt
- 1 Clam juice 8oz bottle
- ¼ teaspoon Black pepper
- ⅓ cup All-purpose flour
- 2 cups Half-and-half fat-free, divided
- 2 cans Clams chopped, undrained (6½oz each)
Garnish
- 4 Bacon strips
- Black pepper
- Chives chopped
Instructions
Bacon
- Preheat the oven to 400° F. Line a large baking sheet with parchment paper and lay the bacon slices on the sheet. Place the strips of bacon in the oven until crispy. It takes about 10 to 20 minutes. Once done place the bacon on a paper-towel lined plate to absorb the extra oil. Chop or crumble the bacon once it's cooled.
Chowder
- Chop the onions, mince the garlic cloves, peel and cube the potatoes. In a skillet saute onions, then garlic until golden brown. Add in potatoes, clam juice, pepper, salt and chicken broth. Bring to a boil. Reduce heat to a simmer until potatoes are tender - about 20 minutes. In a bowl mix together the flour and half-and-half until the mixture is smooth. Gradually stir into the soup, boil for 3 minutes or until it thickens. Stir in the clams and remaining half-and-half.
Serve
- Top the chowder with black pepper and chives for garnish. Don’t forget to add the bacon - it’s best if it’s chopped.