Easy New England Clam Chowder
Warm up your soul with this creamy and comforting Easy New England Clam Chowder, a timeless classic that comes together in just under an hour. This hearty recipe features tender clams, velvety russet potatoes, and aromatic vegetables like onion, celery, and garlic, all simmered in a rich base of clam juice, chicken broth, and heavy cream. A touch of dried thyme and a bay leaf infuse the chowder with subtle herbal notes, while crispy bacon and fresh parsley (optional, but highly recommended) add irresistible flavor and texture. Perfect for a cozy dinner or a starter course, this chowder is best served with oyster crackers for that authentic New England experience. Quick to prepare yet bursting with flavor, it’s an ideal recipe for seafood lovers and chowder enthusiasts alike!
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Recipe Information
Ingredients
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups clam juice
- 1 cup chicken broth
- 3 medium russet potatoes, peeled and diced
- 3 6.5-ounce cans canned clams with juice
- 1 cup heavy cream
- 0.5 teaspoons dried thyme
- 1 bay leaf
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- as desired oyster crackers (optional, for serving)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot.
Add the butter to the pot with the bacon drippings and melt over medium heat. Stir in the diced onion and celery, and cook until softened, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the clam juice and chicken broth, stirring constantly to create a smooth mixture. Bring to a gentle simmer.
Add the diced potatoes, bay leaf, and dried thyme. Cover the pot and simmer over medium-low heat for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the canned clams along with their juice and the heavy cream. Let the chowder heat through over low heat for 5-10 minutes, but do not let it boil to prevent curdling.
Season the chowder with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with crispy bacon and chopped fresh parsley, if desired. Serve with oyster crackers on the side.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 9007 mg | 392% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 11.9 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 573 mg | 44% | |
| Iron | 98.2 mg | 546% | |
| Potassium | 5048 mg | 107% | |
*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.
