Classic New England Clam Chowder
Creamy and hearty clam chowder with tender clams, potatoes, and smoky bacon.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups chopped clams (fresh or canned)
- 4 slices bacon, diced
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 cups potatoes, diced
- 3 cups clam juice or seafood stock
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 bay leaf
- 1 tsp thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Nutrition Facts
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Instructions
Cook the bacon: In a large pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
Sauté vegetables: Add the chopped onion and celery to the bacon fat. Cook until softened, about 5 minutes.
Make the roux: Stir in the butter and flour, cooking for 2 minutes to form a roux. This will thicken the chowder.
Add liquids and potatoes: Gradually whisk in the clam juice or seafood stock. Add the diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
Incorporate clams and cream: Stir in the chopped clams and heavy cream. Simmer gently for 5 minutes—do not boil to prevent curdling.
Season and serve: Remove the bay leaf. Season with salt and black pepper to taste. Garnish with crispy bacon and fresh parsley before serving.
Chef's Tips
- Fresh vs. canned clams: Fresh clams add superior flavor, but canned clams work well for convenience. Reserve their juice for the broth.
- Thickness control: For a thicker chowder, mash some potatoes against the pot’s side. For thinner, add more clam juice or stock.
- Bacon substitute: Smoked salt or a dash of liquid smoke can mimic bacon’s flavor for a vegetarian version.
- Make ahead: Chowder tastes even better the next day. Reheat gently to avoid separating the cream.
- Serving suggestion: Pair with oyster crackers or crusty sourdough bread for dipping.
