Southern New England Clam Chowder recipe that is AMAZING!
By
Michael Conrad
You love clam chowder, but you want something a little different and more exceptional. Introducing this classic Southern Clam Chowder recipe. With a few unique twists, this chowder is sure to become a new favorite. Featuring succulent clams, hearty potatoes, and fresh vegetables, this meal is full of flavor. All this is rounded out with a unique, creamy broth – the perfect combination of savory and sweet. Tired of the same old chowder recipes? Take your cooking to the next level with this amazing New England Chowder! You have to try this delicious dish to really appreciate it's unique flavors and textures! Make this amazing New England Clam Chowder recipe today. You won't regret it!
Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until the bacon becomes crispy, around 4-5 minutes. Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots, and garlic. Season with salt and black pepper, to taste, and sauté until soft, around 4-5 minutes. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
Add the clam juice, milk, and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper, if desired, and stir to combine.
Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork-tender, approximately 15 minutes.
Once the potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until the clams are heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately topped with remaining bacon crumbles and fresh parsley, if desired. Enjoy!
