New England Clam Chowder

A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.

This recipe reminds me of cozy family dinners during chilly New England evenings, bringing warmth and comfort to the table.

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

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This chowder brings back fond memories of sharing meals with loved ones, warming our hearts and stomachs alike.

Required Tools

Large pot or Dutch oven Slotted spoon Ladle Chefs knife and cutting board

Allergen Information

Contains shellfish dairy and gluten (from flour and crackers bread) If using canned clams check labels for possible added allergens Use gluten-free flour and bread if needed

Nutritional Information

Calories 390 Total Fat 22 g Carbohydrates 29 g Protein 17 g

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This classic New England Clam Chowder is perfect for any occasion and easy to customize to your taste.

Kitchen Help

→ What type of clams work best for this chowder?

Fresh or canned clams both work well; canned should be drained but reserve the juice to enhance flavor.

→ Can I substitute bacon with another meat?

Yes, smoked ham or pancetta can replace bacon for a similar smoky richness.

→ How do I achieve the proper chowder consistency?

Creating a roux with butter and flour before adding liquids helps thicken the base, while gentle simmering prevents curdling.

→ Are there gluten-free options for this dish?

Use gluten-free flour blends and gluten-free crackers or bread to accommodate gluten sensitivities.

→ What garnishes complement this soup?

Fresh parsley adds brightness, and serving with oyster crackers or crusty bread provides texture contrast.