Image by Natashas Kitchen via YouTube
Looking for a different recipe to try this week? Here’s a New England creamy clam chowder soup by Natashas Kitchen. It’s so easy to make and doesn’t require any special ingredients. It’s comforting and delicious and definitely deserves to be on your weekly meal rotation this season.
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Place a large pot or Dutch oven over medium/high heat and fry the chopped bacon until browned and crispy. Once done, transfer to a plate lined with a paper towel. Keep 3 tablespoons of bacon grease in a large pot and discard or reserve the rest if desired.
Add prepared carrots, onion, and celery and cook over medium/high heat and stir occasionally until soft and golden for about 7 to 8 minutes. Next, sprinkle 4 tablespoons of flour and saute for another minute while stirring constantly.
Add the chicken broth, chopped clams with the juice, bay leaf, Worcestershire sauce, tabasco sauce, dried thyme, salt, and black pepper. Mix everything until combined then let it come to a light boil.
While waiting for the soup, slice the potatoes into bite-sized pieces about 1/4″ thick, then add them to the pot. Next, add 2 cups of milk and 1 cup of whipping cream. Mix well, then bring it to a boil. Once boiling, reduce the heat and cover it with the lid. Lightly cook until the potatoes are easily pierced with a fork for about 20 minutes. Season with salt and pepper.
Ladle into a bowl, and garnish with cooked bacon and fresh cilantro. Enjoy!