New England Clam Chowder One Pot Recipe
This one pot recipe is rich, creamy, and packed with fresh clam flavor, all made in under an hour. Using a Dutch oven, it simplifies traditional methods by incorporating canned clams and a makeshift stock, delivering authentic taste with minimal effort.
Equipment
- Dutch oven
Ingredients
- 4 slices thick-cut bacon cut into 1/4-inch pieces
- 1 large onion chopped fine
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 2 tablespoons all-purpose flour
- 4 6 1/2-ounce cans minced clams, drained with juice reserved
- 2 8-ounce bottles clam juice
- 1 cup water
- 1 1/2 pounds red potatoes unpeeled, cut into 1/2-inch pieces
- 2 bay leaves
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley
Instructions
- In a Dutch oven over medium heat, cook the bacon until rendered and crisp, about 5 to 7 minutes. Remove bacon pieces for garnishing, leaving the fat in the pot.
- Add onion to the pot and cook until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add flour and cook for 1 minute. Slowly whisk in reserved clam juice, bottled clam juice, and water, scraping up any browned bits and smoothing out lumps.
- Stir in potatoes and bay leaves. Bring to a simmer and cook until the potatoes are tender, about 10 minutes.
- Stir in cream and clams. Cook until heated through, about 3 minutes. Off the heat, stir in parsley. Season with salt and pepper to taste. Garnish with reserved bacon and serve warm.
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