Save A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.
I first served this New England Clam Chowder to my family on a cold winter night and it quickly became a favorite comfort dish for us.
Ingredients
- Seafood: 2 cups (about 16 oz) chopped clams (fresh or canned, drained and juice reserved)
- Vegetables: 3 medium russet potatoes, peeled and diced; 1 medium yellow onion, finely chopped; 2 celery stalks, diced; 1 clove garlic, minced
- Meats: 4 oz thick-cut bacon, diced
- Dairy: 2 cups whole milk; 1 cup heavy cream
- Liquids: 1 cup bottled clam juice (plus reserved juice from clams, up to 2 cups total liquid)
- Pantry: 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 1 bay leaf; 1/2 tsp dried thyme; Salt and freshly ground black pepper, to taste
- Garnish (optional): 2 tbsp chopped fresh parsley; Oyster crackers or crusty bread, for serving
Instructions
- Step 1:
- In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
- Step 2:
- Add butter to the pot. Sauté onion, celery, and garlic until softened, about 5 minutes.
- Step 3:
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Step 4:
- Gradually whisk in clam juice (bottled plus reserved from clams) while scraping the bottom of the pot. Add potatoes, bay leaf, and thyme. Bring to a gentle simmer.
- Step 5:
- Cover and cook until potatoes are tender, about 12 15 minutes.
- Step 6:
- Stir in clams, milk, and cream. Simmer gently (do not boil) for 5 7 minutes until heated through and slightly thickened.
- Step 7:
- Remove bay leaf. Season with salt and pepper to taste.
- Step 8:
- Ladle chowder into bowls. Garnish with reserved bacon, parsley, and serve with oyster crackers or crusty bread.
Save Sharing this chowder around the family table brings warmth and joy, making every meal memorable.
Nutritional Information
Calories: 390; Total Fat: 22 g; Carbohydrates: 29 g; Protein: 17 g per serving.
Allergen Information
Contains shellfish, dairy, and gluten (from flour and crackers bread). Use gluten-free options if needed.
Required Tools
Large pot or Dutch oven; Slotted spoon; Ladle; Chefs knife and cutting board.
Save This chowder is best enjoyed fresh but can be refrigerated for up to 2 days for later enjoyment.
Recipe FAQ
- → What type of clams works best for this chowder?
Fresh or canned clams can be used. If canned, drain them well and reserve the juice for added flavor.
- → Can I substitute bacon with another ingredient?
Yes, smoked ham or pancetta make excellent alternatives for a different smoky depth.
- → How can I thicken the chowder?
A roux made from butter and flour, cooked with the vegetables, helps create a creamy, thickened broth.
- → Is it possible to make this chowder gluten-free?
Use gluten-free flour blends instead of all-purpose flour and serve with gluten-free crackers or bread.
- → What garnishes complement this chowder?
Chopped fresh parsley and crispy bacon bits add freshness and texture, served alongside oyster crackers or crusty bread.