Great New England Clam Chowder
Dive into the creamy, comforting flavors of Great New England Clam Chowder, a timeless classic that’s perfect for cozy dinners or a hearty lunch. This chowder balances tender clams with smoky bacon, aromatic vegetables, and a rich, velvety broth made from heavy cream, whole milk, and a touch of thyme. Cubed potatoes simmer to perfection, soaking up the savory blend of clam juice and chicken stock, while a hint of garlic and a buttery roux add depth and texture. Garnished with fresh parsley and served alongside crunchy oyster crackers, this chowder boasts restaurant-quality flavor with the warmth of a homemade meal. Whether you're recreating memories of seaside escapes or craving a bowl of New England's finest comfort food, this recipe is both satisfying and unforgettable.
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Recipe Information
Ingredients
- 3 8-ounce cans canned clams (including juice)
- 6 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups clam juice
- 1 cup chicken stock
- 2 medium potatoes, peeled and cubed
- 1 cup heavy cream
- 1 cup whole milk
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 cup oyster crackers (optional for serving)
Instructions
Drain the canned clams, reserving the juice in a separate bowl. Set both the clams and juice aside.
In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat, then sauté the chopped onion, diced celery, and minced garlic until the vegetables are soft and fragrant, about 5 minutes.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to create a roux.
Gradually whisk in the reserved clam juice, clam juice from the bottle (if using), and chicken stock. Stir well to blend the roux and liquids.
Add the cubed potatoes, bay leaf, and thyme to the pot. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream and milk. Cook gently, being careful not to let the mixture boil, for about 5 minutes.
Add the reserved clams to the chowder and season with salt and pepper. Allow the clams to heat through for 2-3 minutes.
Remove the bay leaf and stir in the cooked bacon.
Taste and adjust seasoning, if necessary. Serve hot, garnished with fresh parsley and a side of oyster crackers, if desired.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 4.1 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 200 mg | 15% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 653 mg | 14% | |
*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.
