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
- slices bacon: 4 piece (diced)
- ½ cups chopped onion: 1 piece
- potatoes: 4 cups (peeled and cubed)
- ½ cups water: 1 piece
- ½ teaspoons salt: 1 piece
- ground black pepper: 0.5 tsp (to taste)
- half-and-half: 3 cups
- butter: 3 Tbsp
- clams: 2 cans (10 ounce cans, minced)
Metric Conversion
Stages of cooking
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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.
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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.
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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. France C
