Easy Clam Chowder

By lovemygolden

This creamy New England style clam chowder is incredibly flavorful and comes together in just 20 minutes!

Ingredients

• 3 slices of bacon, diced
• 1 tablespoon butter
• 1 medium onion, diced
• 1 rib celery, diced
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 1 bay leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black or white pepper
• Dash of cayenne (optional)
• 1 tablespoon flour
• 2 cups peeled and diced yukon gold or baby red potatoes
• 4 ounces (1/2 liquid cup) fish or chicken stock
• 4 ounces (1/2 liquid cup) clam juice
• Liquid from the canned clams
• 2 (6.5 oz) cans diced/minced clams
• 4 ounces (1/2 liquid cup) heavy whipping cream

Preparation

Step 1

Place bacon in a large soup or stock pot over medium heat; cook until it's almost crisp.

Remove bacon and place on paper toweling to drain. Leave bacon grease in pan and add butter.

Once butter has melted, add diced onion, celery, bay leaf, thyme, salt, pepper, and cayenne (if using)..

Cook for 4-5 minutes, or until onions become translucent, then add the flour and stir to combine. Allow to cook for 1 minute, add the reserved clam cooking liquid, the diced potatoes, and stock. Bring to a boil, stirring fairly frequently, and then reduce the heat.

Simmer until the potatoes are tender - usually about 8 - 10 minutes. Stir once or twice as the potatoes simmer.

Add the clams and the heavy cream. Bring just to a simmer, and then cook for 2-3 more minutes.

Sprinkle cooked bacon on the top of the chowder for garnish.