Classic New England Clam Chowder
Indulge in the rich, comforting flavors of Classic New England Clam Chowder—a timeless recipe that showcases the best of seaside-inspired cuisine. This hearty soup combines tender, briny canned clams and silky clam juice with crisp smoky bacon, creamy russet potatoes, and a luxurious blend of heavy cream and milk for a velvety texture. Enhanced with aromatic herbs like thyme and parsley, along with a savory base of sautéed onion and celery, this chowder is a masterclass in balancing hearty ingredients with delicate seafood flavors. Perfect for cozy dinners or chilly afternoons, this clam chowder is easy to prepare in under an hour and pairs beautifully with crusty bread or oyster crackers for a truly authentic experience. Whether you're craving classic comfort food or New England coastal charm, this recipe delivers the ultimate one-pot meal that's sure to impress!
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Recipe Information
Ingredients
- 2 cans (6.5 oz each) canned chopped clams
- 1 cup clam juice
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 large onion
- 2 celery stalks
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 large russet potatoes
- 1 cup heavy cream
- 1 cup whole milk
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley
Instructions
Open the canned clams, draining the juice into a small bowl and reserving the clams separately.
Chop the bacon into small pieces. Dice the onion and celery. Peel and dice the potatoes into 1/2-inch cubes.
In a large pot, cook the bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon drippings in the pot.
Add the butter to the pot. Once melted, add the diced onion and celery. Cook until the vegetables are softened, about 5 minutes.
Stir in the flour, and cook for 1 minute. Gradually whisk in the reserved clam juice and the chicken broth, ensuring there are no lumps.
Add the diced potatoes, bay leaf, salt, pepper, and thyme to the pot. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
Once the potatoes are tender, gradually stir in the heavy cream and milk. Return to a simmer.
Add the reserved clams and cooked bacon to the pot. Simmer for another 5 minutes to heat through and meld flavors. Do not boil.
Remove the bay leaf. Stir in the chopped fresh parsley before serving.
Taste and adjust seasoning with additional salt and pepper if necessary. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 116 mg | 9% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 839 mg | 18% | |
*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.
