Very Best and Very Easy New England Clam Chowder
Creamy, comforting, and surprisingly simple to make, this Very Best and Very Easy New England Clam Chowder is the perfect solution for a cozy meal at home. Packed with tender clams, hearty potatoes, and a velvety base of heavy cream, milk, and clam juice, this chowder strikes the ideal balance between richness and freshness. A quick start with crispy bacon adds irresistible smoky depth, while a touch of garlic and fresh parsley bring brightness to every spoonful. Ready in just 45 minutes, this one-pot recipe is an effortless way to enjoy the classic flavors of the Northeast. Serve it piping hot with oyster crackers for an authentic and utterly satisfying experience. Whether you're a chowder enthusiast or a first-time cook, this easy New England clam chowder recipe is destined to become a family favorite!
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Recipe Information
Ingredients
- 4 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 2 medium (peeled and diced) Russet potatoes
- 2 stalks (diced) Celery
- 2 cloves (minced) Garlic
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Clam juice
- 2 cans (6.5 ounces each) Canned chopped clams (with juice)
- 1 cup Heavy cream
- 1 cup Whole milk
- 1 leaf Bay leaf
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 cup (optional, for serving) Oyster crackers
Instructions
In a large stockpot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
Add the butter to the pot with the bacon fat and melt over medium heat. Stir in the diced onion, celery, and a pinch of salt, cooking until softened, about 5 minutes.
Stir in the garlic and cook for an additional 30 seconds until fragrant. Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually pour in the chicken broth and clam juice while stirring to ensure there are no lumps. Add the diced potatoes, bay leaf, and the juice from the canned clams (but not the clams yet). Bring the mixture to a gentle simmer.
Reduce heat to medium-low and cook for 10-15 minutes, or until the potatoes are fork-tender.
Stir in the heavy cream, whole milk, and clams. Cook for another 5 minutes to heat through but do not let the mixture boil, as this can cause the cream to curdle.
Season with salt and freshly ground black pepper to taste. Remove and discard the bay leaf.
Serve hot, garnished with the crumbled bacon, fresh parsley, and optional oyster crackers on the side.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 634 mg | 13% | |
*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.
