Save A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.
This chowder has been a family favorite for years and never fails to warm us up on chilly evenings.
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.
Save Enjoying this chowder together has become a beloved family tradition that brings everyone closer around the table.
Tips for the Perfect Chowder
For a richer chowder, increase the cream to 1.5 cups and reduce milk accordingly. You can also replace bacon with smoked ham or pancetta for a unique twist.
Variations
Add a dash of hot sauce for heat or a squeeze of lemon juice for brightness to customize the flavor to your liking.
Serving Suggestions
Serve with oyster crackers or crusty bread to soak up every delicious bite of chowder.
Save This classic New England Clam Chowder is a comforting dish that’s simple to make yet impressively flavorful.
Recipe Help & Answers
- → What type of clams work best?
Fresh or canned clams can be used; canned clams should be drained but their juice reserved for flavor.
- → How do you create a creamy texture?
Cooking a roux with butter and flour before adding liquids thickens the chowder and ensures a smooth consistency.
- → Can bacon be substituted?
Yes, smoked ham or pancetta makes a flavorful alternative to bacon.
- → What is the best way to cook the potatoes?
Simmer diced potatoes gently in the broth until tender, about 12 to 15 minutes, ensuring they hold shape.
- → How to adjust richness?
Increasing heavy cream while reducing milk will result in a richer, creamier texture.
- → Are there gluten-free options?
Substitute all-purpose flour with a gluten-free blend and serve with gluten-free crackers or bread.