My Favorite New England Clam Chowder
Creamy, hearty, and loaded with flavor, My Favorite New England Clam Chowder is the ultimate bowl of comfort food that will transport you straight to the New England coast. This classic chowder recipe starts with crispy thick-cut bacon, which adds a smoky depth to the rich, velvety broth made with clam juice and heavy cream. Diced russet potatoes, tender celery, and sweet yellow onion create a satisfying base, while plenty of chopped clams deliver the briny, ocean-fresh taste this signature dish is known for. Finished with a sprinkle of fresh thyme and a dash of black pepper, this one-pot wonder is perfect for weeknight dinners or cozy gatherings. Garnish with chopped parsley and serve alongside crunchy oyster crackers for the ultimate seafood indulgence. Ready in under an hour, this New England Clam Chowder is perfect for those looking for an easy, comforting recipe packed with authentic flavors.
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Recipe Information
Ingredients
- 4 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 stalks Celery stalks, diced
- 3 tablespoons All-purpose flour
- 4 cups Clam juice
- 3 medium Russet potatoes, peeled and diced
- 3 10-ounce cans Canned chopped clams (with juice)
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
- 1 cup Oyster crackers (optional, for serving)
Instructions
In a large pot or Dutch oven, cook the thick-cut 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 fat in the pot and discard the rest.
Add the unsalted butter to the pot and melt it over medium heat. Stir in the diced yellow onion and celery and cook until softened, about 5 minutes.
Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to create a roux.
Slowly pour in the clam juice while stirring constantly to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes, bay leaf, thyme, salt, and ground black pepper to the pot. Simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the canned chopped clams along with their juice and cook for an additional 5 minutes.
Lower the heat and add the heavy cream. Stir to combine and heat through, but do not let the mixture boil.
Remove the bay leaf and taste the chowder. Adjust seasoning with additional salt and pepper if needed.
Ladle the clam chowder into bowls and garnish with the reserved crispy bacon and chopped fresh parsley, if desired. Serve with oyster crackers on the side.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.1 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 903 mg | 19% | |
*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.
