England Clam Chowder Recipe | Breakfast Care

Clam Chowder Recipe is easy and delicious American recipe. It is creamy, but light and so satisfying. This creamy clam chowder recipe is loaded with tender clams, silky potatoes, and crunchy bacon.

  • 2 cans chopped clams, undrained
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 4 center-cut bacon strips
  • 3 small potatoes, peeled and cubed
  • 1 cup water
  • 1 bottle (8 ounces) clam juice
  • 3 teaspoons reduced-sodium chicken bouillon granules
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups fat-free half-and-half, divided
  1. Cook bacon over medium heat until crispin a Dutch oven.
  2. Remove to paper towels to drain and set aside.
  3. Saute celery and onion in the drippings until tender.
  4. Add garlic and cook 1 minute longer. 
  5. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil.
  6. Reduce heat, simmer, uncovered, until potatoes are tender or for 15-20 minutes.
  7. In a small bowl, combine flour and 1 cup half-and-half until smooth. 
  8. Gradually stir into soup. Bring to a boil.
  9. cook and stir until thickened or for 1-2 minutes.
  10. Stir in clams and heat remaining half-and-half.
  11. Crumble the cooked bacon.
  12. Sprinkle over each serving.
  13. Enjoy!

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