New England Clam Chowder
New England Clam Chowder - Try this delicious, fast and easy to cook New England Clam Chowder. It is sure to be a big hit at your dinner table.
- 6 slices thick-cut bacon, diced
- 1 small red onion, diced
- 2 large carrots, finely chopped
- 3 cloves garlic, minced
- Sea salt and black pepper, to taste
- 2 Tbs chickpea flour
- ½ cup clam juice
- 2 cups whole milk
- ½ cup heavy cream
- 1 lb. Yukon Gold potatoes, peeled and cubed
- ½ tsp Old Bay seasoning
- 1 tsp fresh thyme
- 2 6.5-oz. cans minced clams, including juice
- 3 Tbs fresh parsley, chopped
- 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.