This New England Clam Chowder soup recipe is rich and creamy. There are lots of minced clams and cubed potatoes in this hearty soup and the heavy cream make the broth silky smooth.
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Servings: 8people
Ingredients
5strips of bacon
2onionminced
2garlic clovesminced
4tbspflour
6cupswater or clam juice
5medium potatoespeeled and cubed
2bay leaves
2tspsalt
1tsppepper
1/2poundclam meatminced
4cupsheavy cream
1/4cupfresh parsleyminced
Instructions
Cut the bacon into small pieces and fry in a large soup pot until the bacon begins to crisp.
Add the onions and garlic. Stir often so it does not stick to the bottom of the pot. After a couple minutes the onions should soften. Stir in the flour, mixing it with the bacon drippings, to make a roux.
Slowly mix in the water or clam juice. Bring to a boil and then throw in the potatoes. Lower the heat so that it is just hot enough to keep a very low boil. Cover the pot and cook until the potatoes are tender, approximately 20 minutes. Stir every few minutes to make sure nothing sticks to the bottom of the pot. If a lot of the water seems to be evaporating, add a bit more.
Once the potatoes are tender, stir in the bay leaf, salt, pepper and minced clams. Cook for 10 minutes.
Stir in the heavy cream. Heat the soup back up again but make sure is does not come back up to a boil.