One Pot New England Clam Chowder
Experience the creamy, hearty essence of New England with this simple one-pot clam chowder recipe.
Ingredients
- 16 oz clams drained
- 2 cups chicken stock or broth
- 1 potato chopped
- ½ cup onion chopped
- 4 ribs celery chopped
- 2 strips bacon cooked & crumbled
- 3 tablespoons flour
- 2 tablespoons butter
- 2 tablespoons white vinegar
- ½ lemon juiced
- ½ cup heavy cream
- 2 bay leaves
- 2 tablespoons chives optional for topping
- salt & pepper to taste
Instructions
- In a large soup pan, cook the bacon until crispy. Remove the bacon from the pan, but retain the grease.
- Add two tablespoons of butter to the pan. Introduce the chopped potatoes and sear them until they start to brown, roughly ten minutes. Add in the chopped onions and celery and continue cooking until the onions become translucent. Pour in the white vinegar.
- Sprinkle the potatoes and onions with flour. Mix well to coat all the ingredients, then pour in one cup of chicken broth. Once the flour is dissolved, incorporate the remaining chicken broth. If necessary, add water to ensure the vegetables are fully submerged.
- Allow the chowder to simmer for approximately fifteen minutes. Squeeze in the lemon juice. Introduce the drained clams to the chowder, followed by the heavy cream. Stir well and let it sit for about three minutes to ensure the clams are cooked.
- Serve the chowder hot. Garnish with crispy bacon and chives if desired. Pair with cheddar drop biscuits.
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