Soup·New England

Clam Chowder

★ American Edition

A creamy New England-style clam chowder made with tender clams, smoky bacon, potatoes, carrots, celery, onion, clam juice, milk, cream, and a lightly savory seafood seasoning finish. The clams are added at the end so they stay tender instead of turning chewy.

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Active

15m

Total

Serves

Level

medium

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Lean bacon, cut into 1/2-inch pieces6 slices

Carrots, thinly sliced or diced2 medium

Celery, finely diced2 ribs

Yellow onion, finely diced1 small

All-purpose flour4 tablespoons

Low-sodium chicken broth or stock2 cups

Chopped clams, 6.5 oz each, drained with juice reserved3 cans

Bottled clam juice, as needed to make 1 1/2 cups total with reserved canned clam juiceAs needed

Bay leaf1

Worcestershire sauce1 1/2 teaspoons

Tabasco sauce, optional1/2 teaspoon

Dried thyme1/2 teaspoon

Old Bay seasoning1/4 teaspoon

Kosher salt, plus more to taste1 teaspoon

Black pepper, plus more to taste1/4 teaspoon

Yukon Gold, red, or russet potatoes, peeled and diced small1 1/2 pounds

Whole milk2 cups

Heavy cream1 cup

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