Thick and Creamy New England Clam Chowder
Dive into a bowl of rich, comforting flavor with this *Thick and Creamy New England Clam Chowder*. This classic recipe combines the briny essence of tender minced clams and velvety heavy cream with perfectly cooked russet potatoes, aromatic thyme, and a savory base of crispy bacon and sautéed onions. A simple roux lends the chowder its signature thick consistency, while the addition of clam juice heightens the seafood-forward depth. Ready in just an hour, this hearty chowder is perfectly balanced with a touch of fresh parsley for brightness and pairs wonderfully with oyster crackers or crusty bread for dipping. Ideal for cozy nights or as an impressive starter, this chowder delivers authentic restaurant-quality taste in every bite.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 fourth cup all-purpose flour
- 4 cups clam juice
- 3 medium russet potatoes, peeled and diced
- 3 8-ounce cans canned minced clams, with juice
- 2 cups heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 1 serving oyster crackers or crusty bread (optional, for serving)
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Add unsalted butter to the pot with the bacon fat. Once melted, stir in the diced onion and celery. Cook for 5–7 minutes until softened, stirring frequently.
Add the minced garlic and cook for another 1–2 minutes until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to form a roux. Cook the roux for 2–3 minutes to remove the raw flour taste.
Gradually pour in the clam juice while whisking to avoid lumps. Bring the mixture to a gentle boil.
Stir in the diced potatoes, thyme, and bay leaf. Reduce the heat to a simmer, cover the pot, and cook for 15–20 minutes, or until the potatoes are tender.
Add the canned minced clams with their juice, heavy cream, salt, and black pepper to the pot. Stir well to combine.
Allow the chowder to simmer on low heat for another 10 minutes, stirring occasionally, to thicken and develop its flavors. Do not let it boil, as this may curdle the cream.
Remove the bay leaf and taste the chowder, adjusting seasoning with additional salt or pepper if needed.
Ladle the chowder into bowls and garnish with the crispy bacon bits and chopped fresh parsley, if desired.
Serve hot with oyster crackers or crusty bread on the side. Enjoy your homemade Thick and Creamy New England Clam Chowder!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1860 mg | 81% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.1 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 89 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 831 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.
