Pin A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon&a comforting classic from the Northeastern coast.
The first time I made New England clam chowder at home, my kitchen filled with the cozy aromas of clams and bacon simmering together. It reminded me of winters spent by the shore, warming up with a hearty bowl after braving the cold winds.
Ingredients
- Chopped clams (fresh or canned): 2 cups (about 16 oz), drained and juice reserved
- Russet potatoes: 3 medium, peeled and diced
- Yellow onion: 1 medium, finely chopped
- Celery stalks: 2, diced
- Garlic: 1 clove, minced
- Thick-cut bacon: 4 oz, diced
- Whole milk: 2 cups
- Heavy cream: 1 cup
- Bottled clam juice: 1 cup, plus reserved juice from clams (up to 2 cups total liquid)
- Unsalted butter: 3 tbsp
- All-purpose flour: 3 tbsp
- Bay leaf: 1
- Dried thyme: 1/2 tsp
- Salt and freshly ground black pepper: to taste
- Chopped fresh parsley (optional): 2 tbsp
- Oyster crackers or crusty bread (optional): for serving
Instructions
- Cook bacon:
- In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving drippings in the pot.
- Sauté vegetables:
- Add butter. Sauté onion, celery, and garlic until softened, about 5 minutes.
- Make roux:
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Add liquids and potatoes:
- Gradually whisk in clam juice (bottled plus reserved from clams), scraping the bottom. Add potatoes, bay leaf, and thyme. Bring to a gentle simmer.
- Simmer:
- Cover and cook until potatoes are tender, about 12&15 minutes.
- Add clams and dairy:
- Stir in clams, milk, and cream. Simmer gently (do not boil) for 5&7 minutes until heated through and slightly thickened.
- Season and serve:
- Remove bay leaf. Season with salt and pepper. Ladle chowder into bowls. Garnish with reserved bacon, parsley, and serve with oyster crackers or crusty bread.
Pin Sharing hot chowder with my family is always heartwarming. We gather around the table, dipping crusty bread and savoring the flavors that remind us of seaside memories.
Required Tools
Large pot or Dutch oven, slotted spoon, ladle, chefs knife, and cutting board are all you need for a fuss-free cooking experience.
Nutrition Information
Each serving of chowder offers about 390 calories, 22 g fat, 29 g carbohydrates, and 17 g protein.
Recipe Notes
Increase cream for a richer chowder or swap bacon for smoked ham or pancetta for something different. Add hot sauce or lemon juice for extra flavor.
Pin This chowder tastes best when enjoyed fresh, but leftovers are delicious reheated the next day. Serve with plenty of crackers or bread for the full experience.
Recipe Questions
- → What type of clams works best for this chowder?
Fresh or canned clams can be used; if canned, use both clams and their juice for optimal flavor and richness.
- → How can I thicken the broth properly?
A roux made with butter and flour is cooked with the vegetables, which thickens the broth gradually when the liquids are added.
- → Can I substitute bacon with another meat?
Smoked ham or pancetta are excellent alternatives that provide a different smoky depth to the dish.
- → Is there a way to make this chowder gluten-free?
Use a gluten-free flour blend for the roux and choose gluten-free crackers or bread for serving.
- → How should the chowder be seasoned?
Season with salt, freshly ground black pepper, and optional herbs like thyme; adding a splash of hot sauce or lemon juice can brighten the flavors.
- → What is the best way to serve this chowder?
Serve warm, garnished with the reserved cooked bacon and fresh parsley, alongside oyster crackers or crusty bread.