New England Easy Clam Chowder
Creamy, comforting, and bursting with classic New England flavors, this Easy Clam Chowder recipe is your go-to for a hearty and satisfying meal. Made with tender canned clams, smoky bacon, and a rich blend of whole milk and heavy cream, this chowder delivers all the indulgence without the hassle of fresh clams. Russet potatoes and sautéed onions add a luscious, velvety texture, while a dash of thyme lends a subtle herbal note to elevate the dish. Ready in just 45 minutes with simple pantry staples, it’s perfect for busy weeknights or cozy weekends. Garnish with crispy bacon crumbles and fresh parsley for a restaurant-quality presentation, and serve with crusty bread or oyster crackers for the ultimate New England experience.
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Recipe Information
Ingredients
- 2 6.5 oz cans canned clams
- 1 cup clam juice
- 4 slices bacon
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 large russet potatoes, peeled and diced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons fresh thyme leaves (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Drain the canned clams, reserving the liquid. Combine the reserved liquid with the clam juice to ensure you have at least 2 cups of liquid. Set aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and place on a paper towel-lined plate. Once cool, crumble the bacon and set aside for garnish. Leave about 2 tablespoons of bacon drippings in the pot.
Add the unsalted butter to the pot with the bacon drippings. Once melted, stir in the diced onion and celery. Cook over medium heat until soft and translucent, about 5-7 minutes.
Sprinkle the flour over the onion and celery mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually whisk in the clam juice mixture, making sure there are no lumps. Bring to a simmer.
Add the diced potatoes, salt, black pepper, and thyme (if using). Cover and cook for 10-12 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the whole milk and heavy cream. Heat gently, making sure not to let it boil.
Add the canned clams and cook for just 2-3 minutes to heat through.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the clam chowder into bowls and top with crumbled bacon and fresh parsley for garnish. Serve hot with oyster crackers or crusty bread.
Nutrition Facts
Calories |
643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 9.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 241 mg | 19% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1055 mg | 22% | |
*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.
