Learning how to make New England clam chowder with bacon this holiday season will reward you with pots and pots full of tummy warming soup. This, along with a corn chowder, counts as one of my most favorite creamy soups.
Making homemade clam chowder in this case starts with you frying up the bacon in your Dutch oven. As a former Girl Scout, I learned to really love Dutch oven meals. This is a perfect soup recipe for this staple cooking pot.
Clam chowder soup gives you a nice soup-as-appetizer option before many meals or as a meal by itself. Garnish it with sprinkles of cheese or bacon bits to add extra flavors to this popular fall soup.
For instructions on how to make New England clam chowder with bacon soup, read the information below.
- 4 6.5-oz cans of chopped clams, don't drain
- 2 8-oz bottles of clam juice
- 4 slices of bacon
- 1 c. onion, chopped
- 1 c. celery, chopped
- 1 garlic clove, minced
- 3 c. red potatoes, cubed
- 1.5 tsp fresh thyme, chopped
- 1/4 tsp black pepper
- 3 sprigs parsley
- 1 bay leaf
- 2 c. reduced-fat milk, 2%
- 1/4 c. all-purpose flour
- 1/2 c. 1/2 and 1/2
- Drain the juice off the clams through a strainer. Drain the liquid into a bowl and save it. Mix together the clam juice and the liquid from the clams.
- Fry the bacon in the Dutch oven at medium-high. Allow it to get crisp. Take it off the stove, but leave 2 teaspoons of the bacon grease in the Dutch oven.
- Let the bacon cool, then crumble it up into bacon bits.
- Add the garlic, celery and onion to the pan. Saute these ingredients together until they become tender.
- Pour in the clam juice mixture plus the potatoes, pepper, parsley, thyme and bay leaf.
- Bring the homemade clam chowder mixture to a boil. Turn the heat down, letting the mixture simmer until the red potatoes become tender.
- Combine the flour and milk, stirring this mixture with a whisk until it becomes smooth. Pour into the pan.
- Add in the clams and half-and-half. Cook for an additional five minutes.
- Get rid of the bay leaf.
- Fry up extra bacon to cook in the chowder. Chop it up into bacon bits and stir it into the soup during the last few minutes.
- Crumble the bacon on top. Add sprinkle cheese for extra flavor.