New England Clam Chowder
New England Clam Chowder is a rich and creamy soup made with tender clams, hearty potatoes, and smoky bacon in a luscious, milk-based broth. This classic Northeastern dish is perfect for cozy nights or as a hearty appetizer for seafood lovers.
Print Recipe
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
Ingredients
- 4 slices thick-cut bacon diced
- 1 tablespoon unsalted butter
- 1 medium onion diced
- 2 cloves garlic minced
- 2 celery stalks diced
- 2 medium russet potatoes peeled and diced
- 1/4 cup all-purpose flour
- 1 8 oz bottle clam juice
- 1 cup water
- 2 6.5 oz cans chopped clams, juice reserved
- 1 1/2 cups whole milk
- 1 cup heavy cream
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme optional
- 1 bay leaf
- Optional Garnish:
- Chopped fresh parsley
- Oyster crackers or crusty bread
Instructions
- Cook Bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté Vegetables:
- Add butter to the bacon drippings. Stir in the onion, garlic, and celery. Cook until softened, about 4–5 minutes.
- Add Flour:
- Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1–2 minutes to remove the raw flour taste.
- Deglaze and Simmer:
- Gradually stir in clam juice (from the bottle and reserved from canned clams) and 1 cup water. Add potatoes, bay leaf, and thyme if using. Bring to a boil, then reduce to a simmer. Cook until potatoes are fork-tender, about 12–15 minutes.
- Finish with Dairy & Clams:
- Stir in the milk, cream, and chopped clams. Simmer gently for another 5 minutes—do not boil or the milk may curdle. Remove bay leaf.
- Season & Serve:
- Season with salt and pepper to taste. Ladle into bowls, top with crispy bacon and optional parsley. Serve hot with oyster crackers or crusty bread.
Servings: 6 servings