New England clam chowder is a classic dish that has been enjoyed by seafood lovers for generations. Here is a recipe for this delicious soup that you can make at home.
Makes 6 servings.
New England Clam Chowder Recipe Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 4 cups whole milk
- 2 cups diced potatoes
- 2 cups chopped clams (fresh or canned)
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the onion and celery to the pot and cook until softened, stirring occasionally, for about 5 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Cook for another 2 minutes, stirring constantly.
- Gradually add the chicken broth, stirring constantly to prevent lumps from forming. Add the potatoes, bay leaf, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Add the milk and clams to the pot and cook over low heat until heated through, about 5 minutes. Taste and adjust seasoning as needed.
- Remove the bay leaf and discard. Serve hot, garnished with the reserved bacon and chopped parsley if desired.
Enjoy this classic New England clam chowder recipe with some crusty bread for a hearty and satisfying meal!
Manhattan clam chowder is a tomato-based version of the classic seafood soup that originated in New York City. Here is a recipe for this delicious dish that you can make at home.
Makes 6 servings.
Manhattan Clam Chowder Recipe Ingredients
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cups canned diced tomatoes
- 3 cups chicken broth
- 1 cup clam juice
- 1 cup diced potatoes
- 1 cup chopped clams (fresh or canned)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the onion, celery, and green bell pepper to the pot and cook until softened, stirring occasionally, for about 5 minutes.
- Add the garlic to the pot and cook for another minute, stirring constantly.
- Add the diced tomatoes, chicken broth, clam juice, potatoes, bay leaf, thyme, and a pinch of salt and pepper to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Add the chopped clams to the pot and cook over low heat until heated through, about 5 minutes.
- Remove the bay leaf and discard. Taste and adjust seasoning as needed.
- Serve hot, garnished with the reserved bacon and chopped parsley if desired.
Enjoy this flavorful Manhattan clam chowder recipe with some crusty bread for a delicious and satisfying meal!
