Creamy New England Clam Chowder

This chowder is great and doesn't take all day to prepare.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Over MED-LOW heat, add a small drizzle of olive oil to the bottom of a large dutch oven. Add bacon pieces and cook until crispy. Remove with a slotted spoon (or tongs) to a paper towel lined plate, reserving drippings in pot.

Step 2

Increase heat to MED and add onion, celery and sauté about 3-4 minutes, until soft. Add flour and stir to coat vegetables. Cook 1 minute.

Step 3

Add potatoes, chicken broth, clam juice, salt, pepper, thyme, bay leaves, and tabasco sauce. Stir well, then bring to a boil, reduce heat and cover, simmering about 15 minutes or so, until potatoes are fork tender.

Step 4

Add half and half to chowder, along with the chopped clams, and stir well to combine.

Step 5

Increase heat to MED and cook, stirring often, about 3-5 minutes, or until heated through and thickened to desired consistency.

Step 6

Taste and add salt and pepper if needed. Serve with cooked bacon and enjoy!