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New England Clam Chowder

New England Clam Chowder

Lily Coleman
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!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Servings 8
Calories 396 kcal

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!