The Ultimate Clam Chowder: Rich, Hearty, Delicious

Warm, hearty, and loaded with flavor, this classic New England Clam Chowder is the perfect cozy meal for any season! In this video, I’ll walk you through each step of making creamy homemade clam chowder from scratch, using fresh clams (or canned, if you prefer), tender potatoes, smoky bacon, and a rich, velvety broth.

Recipe:
- 2 cans chopped clams
- 2 cans minced clams
- 1 tablespoon Extra Virgin Olive Oil
- ½ pound Bacon diced
- 1 large Onion diced
- 1 ½ cups (3 stalks) Celery small diced
- 1 ½ cups (3 large or 5 medium) Carrots small dice
- 1 red Bell Pepper small dice
- 4 cups (3 medium)Russet Potatoes cut into ¼ inches cubes
- 6 Garlic Cloves minced
- 4 ounces Sweet Butter
- ¾ cup Flour
- 2½ cup Milk
- 1 cup Heavy Cream
- 4 cups Chicken or Vegetable Stock (this will very enough to cover vegetables )
- 1 tablespoon dill chopped or ½ tablespoon for dry
- 1 tablespoon fresh thyme or ½ tablespoon for dry
- 1-2 tablespoons Harvey’s Bristol Cream Sherry
- Salt and Pepper to taste

Whether you're a chowder connoisseur or making it for the first time, this easy-to-follow recipe will have you serving up restaurant-quality results in your own kitchen.

This recipe was heavily inspired by Chef Jean-Pierre's Chocolate Soufflé Recipe linked below 👇
https://chefjeanpierre.com/recipes/soups/new-england-clam-chowder-recipe/

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