This creamy New England clam chowder with potatoes and bacon is a hearty and oh-so-comforting soup that’s actually quite easy to make. It’s so delicious, savory, and comforting on a cold winter day!
New England Clam Chowder
This creamy New England clam chowder with potatoes and bacon is a hearty and oh-so-comforting soup that's actually quite easy to make. It's so delicious, savory, and comforting on a cold winter day!
Ingredients
- 4 slices bacon diced
- 1 ½ cups chopped onion
- 4 cups peeled and cubed potatoes
- 1 ½ cups water
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper to taste
- 3 cups half-and-half
- 3 tablespoons butter
- 10 ounce cans minced clams
Instructions
- Gather all ingredients.
- Place diced bacon in a large stockpot over medium-high heat; cook and stir until almost crisp. Add onion; cook and stir until tender, about 5 minutes.
- Stir in potatoes and add water; season with salt and pepper and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, about 15 minutes.
- Pour in half-and-half and add butter.
- Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.
- Serve and enjoy!
