Homemade Clam Chowder Recipe

A good bowl of Clam Chowder on a chilly day is my idea of comfort.

Hot, chunky, steaming and creamy.

I love me some Clam Chowder.

Technically this Clam Chowder is considered New England Clam Chowder.

Manhattan Clam Chowder is a tomato based soup.

Honestly? I love them all. However, in Texas it’s very hard to find Manhattan Clam Chowder in restaurants, so I have come to really love New England Clam Chowder.

This recipe is a bit lighter than traditional Clam Chowder recipes. It uses milk instead of cream and a bit less butter than my previous go to recipe.

However, I don’t really feel you sacrifice taste!

That makes it a win in my book.

Homemade Clam Chowder Recipe

Ingredients:

• Red potatoes (diced into bite sized pieces)
• 3 bacon strips chopped into pieces
• 2 1/2 cups whole milk
• 2 tablespoons butter
• 1 yellow onion (diced)
• 2 stalks of celery (diced)
• Kosher Salt & pepper (to taste)
• 1/2 teaspoon of thyme
• 3 tablespoons of all purpose flour
• 1/2 cup of chicken broth
• 13 oz of canned clams WITH liquid

Directions:

1. Boil the potatoes with salt until cooked through and tender.

2. In another pot (a deep pot with a wide surface), cook bacon until cripspy. Remove and set aside.

3. Add the onions and celery to the bacon grease and add the butter. Saute until nice and tender. (add some salt and pepper at this point)

4. Meanwhile, warm your milk in the microwave.

5. Stir the thyme and flour into your veggie mixture and cook while stirring for about 2 minutes (long enough to get the “raw” taste of the flour)

6. Pour in the chicken broth and then pour in your milk and stir while scraping up any bits from the bottom of the pot (this is where the flavor is!)

7. Bring this to a simmer over medium heat.

8. Add potatoes and clams with liquid and cook until heated through (4-5 minutes)

9. Serve with crispy bacon pieces on top.

YUM!

Adapted from Ten Dollar Dinners