New England clam chowder is a classic American staple, first eaten by settlers as early as the 1700s. The only secret to this delicious and one of a kind Clam Chowder is to use all the unhealthy ingredients such as bacon and bacon fats, half and half milk and complete the toppings: spring onion, oyster cracker and crushed crunchy bacon.
- 4 bacon strips (omit if avoiding pork)
- 2 celery ribs
- 1 large onion
- 3 small potatoes, peeled and cubed
- 3 teaspoons reduced-sodium chicken bouillon granules
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 2 cups fat-free half-and-half, divided
- 3 cans (6-1/2 ounces each) chopped clams with juice
- Chicken Stock 1 box
- Cook bacon until crisp. Stir in the onion, potatoes, celery, and flour on bacon fats. Add the chicken stock, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.
- Add the half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Stir in clams and remaining half-and-half; heat through. Crumble the cooked bacon; sprinkle over each serving.
For a healthier version:
- Omit the bacon and use plant base butter in sauteing.
- Use dairy free/lactose free milk instead of half and half.
- Use organic gluten free chicken stock.
Watch the video how I cooked it :