New England Clam and Corn Chowder with Herbs
Immerse your senses in the comforting flavors of this New England Clam and Corn Chowder with Herbs, a hearty and satisfying dish perfect for any season. Bursting with the briny sweetness of fresh clams and the buttery richness of crisp bacon, this chowder is elevated with vibrant pops of fresh corn and aromatic herbs like thyme, parsley, and chives. Creamy potatoes and a velvety blend of whole milk and heavy cream create a luscious base, while a hint of garlic adds depth to each spoonful. This easy-to-make recipe combines traditional cooking techniques like simmering and gentle thickening with flour, making it the ultimate showcase of New England’s culinary charm. Ready in just an hour, it’s the ideal homestyle meal for cozy nights, best served hot alongside crusty bread for dipping. Whether you’re craving classic comfort food or planning an elegant dinner, this chowder is guaranteed to delight.
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Recipe Information
Ingredients
- 2 pounds fresh clams
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 medium russet potatoes, peeled and diced
- 1.5 cups fresh corn kernels (or frozen, thawed)
- 2 cups clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- 2 tablespoons fresh chives, chopped (optional)
Instructions
Rinse the clams well under cold water, scrubbing their shells to remove any grit. Discard any clams that are cracked or don’t close when tapped. Set aside.
In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot and discard the rest.
Add the butter to the pot and melt over medium heat. Stir in the onion and celery and cook for about 5 minutes, until softened. Add the garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to cook off the raw flour taste.
Slowly whisk in the clam juice and milk, stirring until smooth. Add the diced potatoes, thyme leaves, bay leaf, and corn. Stir well and bring to a gentle boil.
Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender. Add the clams to the pot, cover, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
Stir in the heavy cream, cooked bacon, parsley, salt, and black pepper. Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with chopped chives, if desired. Serve hot with crusty bread for dipping.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 8.0 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 280 mg | 22% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1266 mg | 27% | |
*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.
