Creamy New England Clam Chowder (Printable Version)
# What You Need:
→ Clams
01 -
3 cups chopped fresh or canned clams (with juice reserved)
02 -
1 cup bottled clam juice (or water, as needed)
→ Base
03 -
4 slices thick-cut bacon, diced
04 -
2 tbsp unsalted butter
05 -
1 medium yellow onion, finely diced
06 -
2 celery stalks, finely diced
07 -
2 garlic cloves, minced
08 -
1 bay leaf
09 -
½ tsp dried thyme
10 -
¼ tsp ground white pepper
11 -
Salt to taste
→ Vegetables & Cream
12 -
2 medium russet potatoes, peeled and diced
13 -
2 cups whole milk
14 -
1 cup heavy cream
15 -
2 tbsp all-purpose flour
# Steps to Follow:
01 -
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
02 -
Add butter to the bacon fat, then sauté onion, celery, and garlic until soft (about 5 minutes).
03 -
Stir in the flour and cook for 1 minute, forming a light roux.
04 -
Slowly add reserved clam juice and bottled clam juice, stirring constantly to avoid lumps.
05 -
Add potatoes, bay leaf, thyme, white pepper, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
06 -
Stir in milk and cream, then add clams. Simmer gently for 5 more minutes. Do not boil after adding clams to prevent toughness.
07 -
Remove bay leaf. Adjust seasoning as needed. Serve hot, garnished with crispy bacon and optional oyster crackers.
# Additional Notes:
01 -
For extra depth, replace part of the clam juice with a splash of dry white wine.
02 -
Use canned clams for convenience, but fresh clams provide superior flavor.
03 -
To thicken further, mash a few potatoes directly in the pot.