Print

Best Homemade New England Clam Chowder Recipe

new england clam chowder recipe - featured image
Print Recipe

This creamy, smoky clam chowder is made with simple ingredients like bacon, potatoes, and canned clams. It’s quick to prepare, perfect for entertaining, and tastes even better the next day.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 bottles (8 ounces each) clam juice
  • 1 cup low-sodium chicken broth
  • 2 cups half-and-half
  • 3 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 3 cans (6.5 ounces each) chopped clams, drained with juice reserved
  • 1 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Oyster crackers for serving (optional)

Instructions

  1. Cook the bacon: Place a large Dutch oven over medium heat and add the chopped bacon. Cook for 6 to 8 minutes, stirring occasionally, until crispy. Transfer bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the vegetables: Add the butter to the pot with the reserved bacon fat. Once melted, add the diced onion and celery. Cook for 5 to 7 minutes, stirring often, until onions are translucent and celery is softened. Add the minced garlic and cook for another minute until fragrant.
  3. Make the roux: Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes until golden and bubbly.
  4. Add the liquids: Slowly pour in the clam juice and chicken broth while whisking constantly. Bring to a gentle simmer, then add the diced potatoes, bay leaf, and fresh thyme. Stir together.
  5. Cook the potatoes: Let the chowder simmer for 12 to 15 minutes, or until the potatoes are fork-tender. Stir occasionally.
  6. Add the cream and clams: Reduce heat to low. Stir in the half-and-half and the drained chopped clams. Let warm through for 3 to 5 minutes. Do not let boil.
  7. Season and finish: Remove the bay leaf. Taste and add salt and pepper as needed. Stir in half the cooked bacon, reserving the rest for garnish.
  8. Serve: Ladle the chowder into bowls and top with reserved bacon, fresh parsley, and oyster crackers if using. Serve immediately.

Notes

Don’t rush the bacon; cook over medium heat for even rendering. Watch your salt—canned clams and bacon are already salty. Keep the cream at room temperature to prevent curdling. Use Russet potatoes for natural thickening or Yukon Golds for distinct chunks. Taste at every stage. This chowder tastes even better the next day.

Nutrition

Keywords: clam chowder, New England clam chowder, homemade chowder, creamy chowder, bacon chowder, seafood soup, comfort food

Find it online: https://freshforkful.com/best-homemade-new-england-clam-chowder-recipe/