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New England Clam Chowder

New England Clam Chowder

A rich, creamy classic loaded with tender potatoes, briny clams, and crispy bacon the ultimate bowl of coastal comfort food, ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon diced
  • 3 tbsp unsalted butter
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • ⅓ cup all-purpose flour
  • 2 cups bottled clam juice
  • 1 cup chicken or vegetable broth
  • 3 russet potatoes peeled and diced
  • 1 bay leaf
  • ½ tsp fresh thyme
  • 3 cans chopped clams juices reserved
  • 1 cup heavy cream
  • ½ cup whole milk
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 cup oyster crackers for serving

Equipment

  • Large heavy pot or Dutch oven
  • Whisk
  • Ladle
  • Sharp knife and cutting board
  • Slotted spoon

Method
 

  1. Render the bacon — cook diced bacon in a large pot over medium heat until crisp, about 6–8 minutes. Remove with a slotted spoon, leaving the fat behind.
  2. Sauté the aromatics — melt butter into the bacon fat, then cook onion and celery until softened, about 5 minutes. Add garlic and cook 30 seconds.
  3. Make the roux — sprinkle in flour and stir constantly for 1–2 minutes to cook off the raw flour taste.
  4. Add liquids and potatoes — whisk in clam juice and broth, scraping up browned bits. Add potatoes, bay leaf, and thyme. Bring to a simmer.
  5. Simmer until tender — reduce heat and simmer uncovered about 15 minutes, until potatoes are fork-tender.
  6. Add clams and cream — stir in clams with their juices, cream, and milk. Season with salt and pepper. Heat gently 5 minutes without boiling.
  7. Finish and serve — remove bay leaf, ladle into bowls, top with bacon and parsley. Serve hot with oyster crackers.

Notes

Chowder thickens as it sits
Keep the heat low once the cream goes in boiling can cause the dairy to break and turn the texture grainy instead of silky.
thin with a splash of milk when reheating. Can be made 1 day ahead; flavor deepens overnight. For a showstopping presentation, serve in hollowed-out sourdough bread bowls.