All the creamy goodness without the quilt. This is by far the best clam chowder I have ever made. It is a family favorite!
Healthy New England Clam Chowder
- 3 6.5 oz. cans chopped/minced clams in clam juice
- 8 ounces bottle clam juice
- 4 to 6 bacon strips chopped
- 1 tablespoon butter
- 2 stalks celery finely chopped
- 1 large onion chopped
- 3 1/2 cups potatoes peeled and diced
- 2 to 3 tablespoons minced garlic
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 2 teaspoons chicken bouillon
- 2 bay leaves
- 1/2 teaspoon each dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon each dried thyme
- Pepper to taste
- 1 Cup heavy cream or light cream
- Drain clam juice from cans into a measuring cup and set aside.
- In a large sauce pan, cook bacon over medium heat until fat is rendered and slightly brown. Remove the bacon with a slotted spoon to a paper towel lined plate.
- Add the 1 tablespoon of butter to the pan with drippings, and melt over medium heat.
- Increase heat to medium high and add celery and onion.
- Cook for 5-7 minutes or until onions are soft.
- Add potatoes, garlic, and sauté 30 seconds.
- Sprinkle in flour and cook an additional 1 minute.
- Stir in chicken broth, reserved clam juice, bottle clam juice, chicken bouillon, bay leaves, parsley, oregano, salt, and thyme.
- Bring to a boil then reduce to a simmer.
- Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
- Stir in heavy cream and bring to a simmer to heat through.
- Discard bay leaves.
- Remove from heat and stir in clams.
- Serve and top with bacon.
- Enjoy 🙂