Description
Creamy, hearty, and loaded with tender clams, smoky bacon, and perfectly cooked potatoes — this New England Clam Chowder delivers true coastal comfort in every spoonful.
Ingredients
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4 slices thick-cut bacon, diced
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1 small onion, finely chopped
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2 celery stalks, diced
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2 cloves garlic, minced
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3 tbsp butter
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⅓ cup all-purpose flour
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3 cups clam juice (bottled or reserved from canned clams)
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2 cups diced Yukon Gold or Russet potatoes
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1 cup heavy cream
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1 cup whole milk
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2 (6.5 oz) cans chopped clams, drained (reserve juice)
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½ tsp dried thyme
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1 bay leaf
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Salt and pepper to taste
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Fresh parsley or chives, for garnish
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Oyster crackers (for serving)
Instructions
1️⃣ Cook bacon:
In a large pot or Dutch oven over medium heat, cook diced bacon until crispy. Remove bacon with a slotted spoon and set aside. Leave about 2 tbsp bacon fat in the pot.
2️⃣ Sauté aromatics:
Add butter to the pot with the bacon fat. Stir in onions, celery, and garlic. Cook 3–4 minutes until softened.
3️⃣ Make the roux:
Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a thick paste (roux).
4️⃣ Add liquids and simmer:
Slowly whisk in clam juice to prevent lumps. Add potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
5️⃣ Finish the chowder:
Stir in heavy cream, milk, and clams. Simmer gently for 5 more minutes (do not boil after adding cream). Remove bay leaf. Taste and adjust seasoning.
6️⃣ Serve:
Ladle into bowls, top with crispy bacon, parsley or chives, and serve with oyster crackers.
Notes
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Use fresh chopped clams if available for an even more authentic flavor.
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Yukon Gold potatoes hold their shape better, while Russets give a slightly thicker texture.
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Don’t overcook the clams or they can turn rubbery.
- Prep Time: 15 min
- Cook Time: 30 min