New England Clam Chowder

This New England clam chowder with potatoes, half-and-half, and bacon is easy to prep and cooks in just 30 minutes for a great dinner standby.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 396 Calories

Ingredients

• 1 ½ cups water
• 1 ½ teaspoons salt
• 3 tablespoons butter
• 1 ½ cups chopped onion
• 3 cups half-and-half
• 4 slices bacon, diced
• ½ teaspoon ground black pepper to taste
• 4 cups peeled and cubed potatoes
• 2 (10 ounce) cans minced clams

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.