Clam Chowder New England Style
Creamy, comforting, and irresistibly rich, this New England Clam Chowder recipe captures the essence of coastal cooking with a luxurious balance of fresh clams, tender potatoes, and crisp bacon. A classic among chowder recipes, this dish blends the briny depth of clam juice with the velvety smoothness of heavy cream, creating a hearty soup that’s perfect for chilly evenings or anytime you're craving a taste of the seaside. Aromatic vegetables, including celery, onion, and garlic, provide the savory base, while fresh thyme and a hint of bay leaf elevate every spoonful with herby warmth. Topped with crumbled bacon, chopped parsley, and a handful of oyster crackers, this chowder isn’t just a meal—it’s an experience in coastal comfort food. Ready in just an hour and serving up to six, it’s the ideal recipe for sharing or indulging in seconds!
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Recipe Information
Ingredients
- 2 cups Clams (canned or fresh, chopped)
- 2 cups Clam juice
- 6 slices Bacon
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 2 stalks Celery (finely diced)
- 3 cloves Garlic (minced)
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 2 medium Russet potatoes (peeled and diced into small cubes)
- 1 teaspoon Fresh thyme
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 cup Oyster crackers (optional, for serving)
Instructions
If using fresh clams, steam them in 1 cup of water over medium heat until they open (about 5-7 minutes). Remove the clams, chop them, and reserve the broth after straining through a fine mesh sieve. If using canned clams, skip this step.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon, crumble, and set aside. Leave about 2 tablespoons of the rendered fat in the pot.
Add the butter to the pot with the bacon fat. Once melted, add the diced onion and celery. Sauté for 5 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to eliminate any raw flour taste.
Slowly pour in the clam juice and chicken broth, whisking constantly to create a smooth base. Bring the mixture to a simmer.
Add the diced potatoes, thyme, bay leaf, salt, and pepper to the pot. Cover and let it simmer for 15-20 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream and chopped clams. Simmer gently for 5 additional minutes to warm the clams without making them rubbery.
Remove the bay leaf and adjust the seasoning with more salt and pepper if needed.
Serve hot, garnished with crumbled bacon, fresh parsley, and optional oyster crackers.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
