My Best New England Clam Chowder
Creamy, comforting, and brimming with coastal flavors, My Best New England Clam Chowder is the ultimate homemade version of this classic dish. Featuring tender clams, hearty russet potatoes, and a luxurious base made with clam juice, chicken stock, and heavy cream, this chowder strikes the perfect balance of richness and freshness. The addition of crispy thick-cut bacon and fresh thyme enhances every savory bite, while a touch of garlic and a sprinkle of parsley lend aromatic depth. Ideal for cozy family dinners or as a satisfying appetizer, this chowder is a timeless recipe that pairs beautifully with oyster crackers for an authentic New England experience. Ready in just over an hour and serving six, it’s the perfect recipe for feeding a hungry crowd or meal prepping a taste of the seaside.
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Recipe Information
Ingredients
- 4 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 2 stalks (diced) Celery
- 2 cloves (minced) Garlic
- 2 tablespoons All-purpose flour
- 3 cups Chicken stock
- 2 cups Clam juice
- 2 medium (peeled and diced into 1/2-inch cubes) Russet potatoes
- 3 cans (6.5 ounces each) Canned chopped clams (with juice)
- 1.5 cups Heavy cream
- 1 teaspoon Fresh thyme
- 1 Bay leaf
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 cup (optional, for serving) Oyster crackers
Instructions
In a large pot or Dutch oven over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel-lined plate and crumble once cooled. Set aside.
Leave about 2 tablespoons of the rendered bacon fat in the pot, discarding the rest. Add the butter and stir until melted.
Add the diced onion and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened and translucent. Add the minced garlic and cook for an additional minute, stirring constantly.
Sprinkle the flour over the vegetables and mix well to coat. Cook for 1-2 minutes, stirring frequently, to eliminate the raw flour taste.
Slowly pour in the chicken stock and clam juice while stirring, ensuring there are no lumps. Scrape up any browned bits from the bottom of the pot for extra flavor.
Add the diced potatoes, thyme, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Add the canned chopped clams (and their juice) to the pot, followed by the heavy cream. Stir to combine and heat gently over medium-low heat, being careful not to let the chowder boil.
Taste the chowder and season with salt and pepper as needed. Simmer for an additional 5 minutes to allow flavors to meld.
Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with the crumbled bacon and chopped parsley. Serve with oyster crackers on the side if desired.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 8858 mg | 385% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 12.8 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 3525 mg | 75% | |
*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.
