Thick New England Clam Chowder Recipe

Add potatoes chicken broth clam juice salt pepper thyme bay leaves and tabasco sauce.

Thick new england clam chowder recipe. Full printable recipe below just scroll down to the recipe card. Cook onions and celery in bacon grease until sweated. Cook 1 minute.

Stir in water and potatoes and season with salt and pepper. In a large saucepan or dutch oven add onions celery and potatoes and the clam juice. Reduce the heat to a simmer and cook for 10-15 minutes until potatoes are tender enough to be pierced with a fork.

Make some to eat now and freeze some for later. Remove bacon with slotted spoon and set aside. First in a large non-stick pot on medium heat add chopped bacon.

Stir well then bring to a boil reduce heat and cover simmering about 15 minutes or so. Leave grease in pot. Add garlic and onion and cook for 2-3 minutes.

Add the garlic and flour and cook for another 2 minutes stirring frequently. This Thick and Creamy New England Clam Chowder is full of flavor and loaded with tender potatoes sweet clams and smoky bacon. Mash up 12 of the potatoes with a fork.

Bring to a boil and cook uncovered for 15 minutes or until potatoes are fork tender. Add bacon and cook until brown and crispy about 6 to 8 minutes. Then bring to a boil.