New England Clam Chowder or Manhattan Clam Chowder?
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A traditional New England recipe that is a comfort food favorite here in Maine.
- Author: The Wilderness Wife
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Soup/Chowder
- Cuisine: American
- 4 slices of thick bacon, diced
- 1 1/2 cups diced onion
- 1 cup water
- 2 10 oz. cans of minced or chopped clams (your preference)
- 4 cups russet potatoes, peeled and cubed ( 3/4–1 inch)
- 1 teaspoon salt
- black pepper (freshly ground) to taste
- 1/3 cup flour
- 3 cups half & half cream
- 3 tablespoons butter
- Place diced bacon in soup pot over medium heat and cook till almost crisp. Remove bacon and drain on paper towels.
- Add onion to pot and cook until translucent. Stir frequently and don’t let onions brown.
- Add water to pot.
- Drain clams and reserve 1/2 cup of clam liquid. Add 1/2 cup clam liquid to pot.
- Add potatoes to pot and bring to a boil. Cook until potatoes are fork tender then turn down to a simmer.
- Add the clams, salt & pepper.
- Mix flour with 2/3 cup of cream and then add mixture slowly to pot while stirring gently to combine. Cook for 3 minutes at a simmer.
- Add butter.
- After butter is melted add balance of cream and bacon and heat through,
- Serve with oyster crackers.
