This creamy New England clam chowder with potatoes and bacon is a hearty and oh-so-comforting soup that's actually quite easy to make. It's so delicious, savory, and comforting on a cold winter day!
Ingredients
4 slices bacon, diced
1 ½ cups chopped onion
4 cups peeled and cubed potatoes
1 ½ cups water
1 ½ teaspoons salt
½ teaspoon ground black pepper to taste
3 cups half-and-half
3 tablespoons butter
2 (10 ounce) cans minced clams
Step by step
Gather all ingredients.
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.
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.
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.
