Rich, creamy New England clam chowder — a classic. Pair with oyster crackers and crusty bread.

Ingredients

  • 4 slices bacon, diced
  • 1 1/2 cups chopped onion
  • 4 cups peeled and cubed potatoes
  • 1 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3 cups half-and-half
  • 3 tablespoons butter
  • 2 (10 ounce) cans minced clams

Instructions

  1. 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.
  2. 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.
  3. Pour in half-and-half and add butter.
  4. Drain clams, reserving clam liquid; stir clams and half of the clam liquid into the soup. Cook until heated through, without boiling, about 5 minutes.
  5. Serve and enjoy!

Check out the Original Recipe.