New England Clam Chowder

By Addie

In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder! Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

Ingredients

• 4 center-cut bacon strips
• 2 celery ribs, chopped
• 1 large onion, chopped
• 1 garlic clove, minced
• 3 small potatoes, peeled and cubed
• 1 cup water
• 1 bottle (8 ounces) clam juice
• 3 teaspoons reduced-sodium chicken bouillon granules
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 2 cups half-and-half, divided
• 2 cans (6-1/2 ounces each) chopped clams, undrained

Preparation

Step 1

In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the reserved bacon; sprinkle over each serving. Yield: 5 servings.
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REVIEWS:

Absolutely great....even husband and grandson loved it!

This was a great recipe! The only thing I would recommend is doubling the number of cans of clam that you use. It definitely could've used more.

I almost fainted when a reviewer asked if she should add TOMATOES to make it "Boston" Clam Chowda.....as a Bostonion we would NEVER add tomatoes....that is known as Manhattan Clam Chowder with a tomato base!

Fantastic !! I increased the bacon, served it Baked Potato soup style with the option of adding green onions, cheese and sour cream ...SOOOOO GOOD !

I made it today and it was so yummy. My husband and I had to go for seconds. I did change the recipe a little i used regular chicken bouillon and regular half and half. And i followed the instruction the same way.

Great quick and easy recipe! I actually added a bag of thawed frozen seafood (scallops, shrimp, and squid) and only one can of clams and it was amazing!

Delicious! I need to know how to make the "Boston Clam Chowder" or do I just add some(few) tomatoes?

Absolutely Outstanding! Will make this over and over. Made a few changes due to personal preference or because what I had on hand. Used reg. Hickory Smoked Bacon. Used a Vadalia onion, added 2 carrots, sliced, used black pepper, added 1 Knorr homestyle chicken concentrate and reduced chicken bouillon to 1 tsp, probably would omit bouillon all together next time. Used 4 cans of Snow's minced clams, drained and used juice in place of bottled clam juice. Sauted carrots with onion and celery. Gave a bowl to my next door neighbors and 5 mins later they called and said this was "Fine Dining, Restraunt Quality".

Very quick and easy to make. Delicious taste. Definitely would make again. Only thing I did differently was to add a touch of Old Bay Seafood seasoning.

Outstanding! I used regular half-n-half since that's what I had on hand so no doubt higher in fat, but oh so good. This is by far one of the best clam chowder recipes I've ever had. Will be making this often, especially during the cold winter months.

Excellent chowder recipe. Very nice flavor.

This is one of the best New England clam chowders I've ever tasted. Even my husband loved it, and he's not all that nuts about creamed soups. The only things I did differently was double the white pepper and

stir the crumbled bacon right into the soup. This is definitely a recipe I'll use over and over again. Thanks!!

Very good, but omit the garlic. I'd make it again.

This soup is amazing! I made this last night and even my daughter who will NOT eat soup loved it! I just ate some of the leftovers for lunch and it was even better than I had remembered. It was so full of flavor and I felt like it was from a high quality restaurant! You won't be disappointed!

Made this last night. My husband loved it. I thought it was a bit too peppery, but that is easy to remedy. Loved how creamy it is. Will definitely make this again.

Amazing but I used fresh thyme because dried makes it taste too sweet. I was given this secret from a chef friend of mine and it made all the difference.

I've made this a few times and everyone that tried it loved it... and can't believe it's not full of fat!