Newest New England Ham Clam Chowder for the Family
Warm, hearty, and bursting with coastal New England flavors, the "Newest New England Ham Clam Chowder for the Family" is the ultimate comfort food for cool evenings. This rich and creamy chowder combines the briny goodness of tender clams with the smoky, savory notes of crisp bacon and diced ham, all nestled in a velvety base made with heavy cream and fresh thyme. Red potatoes add satisfying texture, while aromatic garlic, onion, and celery provide a flavorful depth that's irresistible. Ready in just one hour, this family-friendly recipe is easy to prepare and perfect for cozy gatherings. Garnished with fresh parsley and served with crusty bread or oyster crackers, it’s a hearty dish that will transport your taste buds straight to a seaside retreat. Don’t forget to share this crowd-pleaser for flavorful family dinners!
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Recipe Information
Ingredients
- 4 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 3 medium Red potatoes, diced into 1/2-inch cubes
- 1 cup Cooked ham, diced
- 2 (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 Fresh parsley, chopped, for garnish
- 1 cup Oyster crackers or crusty bread (optional, for serving)
Instructions
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towels and set aside. Leave about 2 tablespoons of bacon fat in the pot and discard the rest.
Add the butter to the pot with bacon fat and melt over medium heat. Stir in the diced onion and celery. Cook until softened, about 5 minutes, stirring occasionally.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste, stirring constantly.
Gradually pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes, cooked ham, thyme leaves, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Stir in the chopped clams with their juice and the heavy cream. Add the salt and black pepper. Simmer for an additional 5 minutes to heat through, but do not boil to prevent curdling.
Discard the bay leaf. Adjust seasoning with more salt and pepper, if needed.
Ladle the chowder into bowls and garnish with the cooked bacon (crumbled) and chopped parsley. Serve hot with oyster crackers or crusty bread, if desired.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 844 mg | 18% | |
*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.
