Creamy New England Clam Chowder (Printable Version)
A rich and comforting soup with tender clams, hearty potatoes, and smoky bacon in a velvety cream base.
# The Ingredients You'll 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
# Step-by-Step Instructions:
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 Tips::
01 -
- Ready in under an hour from start to finish
- Uses simple ingredients that create complex flavors
- Perfectly balanced between seafood flavor and creamy richness
- Versatile enough for casual weeknights or special gatherings
02 -
- Contains 18g of protein per serving making it surprisingly nutritious
- Can be made ahead and reheated gently for even better flavor the next day
- Uses only one pot for minimal cleanup
03 -
- Allow the chowder to rest covered for 10 minutes before serving to let flavors fully develop
- Use a wooden spoon to gently scrape the bottom of the pot while cooking to incorporate flavorful browned bits
- For extra richness try sautéing the vegetables in rendered salt pork instead of bacon a truly traditional New England approach