Thick and Creamy New England Clam Chowder

Photo by Stacy B.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

Ingredients

  • 6 -7

    pieces bacon , cut into small pieces

  • 1

    medium onion , chopped

  • 3

    (5 ounce) cans baby clams , with juice reserved

  • 6 -7

    potatoes , cubed

  • 1

    stalk celery, diced

  • 1 - 2

    carrots, diced

  • 2

    (10 1/2 ounce) cans cream of celery soup

  • 1

    cup heavy cream

  • 1

    cup milk

  • 1

    tablespoon butter

  • 1

    teaspoon dried dill weed

Directions

1. Add bacon to sauce pan and cook on medium low heat until crispy. 2. Add onion and cook until translucent. 3. Add clam juice from all three cans. 4. Add potatoes, carrots and celery. 5. Cook and cover until potatoes are fork tender, about 15-20 minutes. 6. Stir occasionally so potatoes won't stick. 7. Add clams, soup, cream, milk, and dill weed. Stir together. 8. Add butter and let melt into the chowder. 9. Cook for about 30-45 minutes or until thickened. Stir occasionally.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: