Description
A creamy and hearty soup made with fresh clams, potatoes, and a rich broth, perfect for cold days.
Ingredients
Scale
- 2 cups fresh clams, chopped
- 4 cups clam juice
- 3 cups potatoes, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 slices bacon, diced
- 2 cups heavy cream
- 2 tbsp butter
- 1 tbsp flour
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- In a large pot, cook bacon until crispy. Remove and set aside.
- In the same pot, sauté onion and garlic in butter until soft.
- Stir in flour and cook for 1 minute.
- Add clam juice, potatoes, and thyme. Simmer until potatoes are tender.
- Stir in clams and heavy cream. Simmer for 5 minutes.
- Season with salt and pepper.
- Top with crispy bacon before serving.
Notes
- Use fresh clams for the best flavor.
- If clams are unavailable, canned clams can be substituted.
- Do not overcook the clams, as they become tough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
Keywords: New England Clam Chowder, creamy soup, clam recipe, comfort food