New England Clam Chowder

A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.

This clam chowder has been a favorite in my family for years; it always brings warmth and smiles to the table.

Ingredients

• Seafood: 2 cups (about 16 oz) chopped clams (fresh or canned, drained and juice reserved)
• Vegetables: 3 medium russet potatoes, peeled and diced, 1 medium yellow onion, finely chopped, 2 celery stalks, diced, 1 clove garlic, minced
• Meats: 4 oz thick-cut bacon, diced
• Dairy: 2 cups whole milk, 1 cup heavy cream
• Liquids: 1 cup bottled clam juice (plus reserved juice from clams, up to 2 cups total liquid)
• Pantry: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 1 bay leaf, 1/2 tsp dried thyme, Salt and freshly ground black pepper, to taste
• Garnish (optional): 2 tbsp chopped fresh parsley, Oyster crackers or crusty bread, for serving

Instructions

Step 1:

In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.

Step 2:

Add butter to the pot. Sauté onion, celery, and garlic until softened, about 5 minutes.

Step 3:

Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.

Step 4:

Gradually whisk in clam juice (bottled plus reserved from clams) while scraping the bottom of the pot. Add potatoes, bay leaf, and thyme. Bring to a gentle simmer.

Step 5:

Cover and cook until potatoes are tender, about 12 15 minutes.

Step 6:

Stir in clams, milk, and cream. Simmer gently (do not boil) for 5 7 minutes until heated through and slightly thickened.

Step 7:

Remove bay leaf. Season with salt and pepper to taste.

Step 8:

Ladle chowder into bowls. Garnish with reserved bacon, parsley, and serve with oyster crackers or crusty bread.

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This chowder reminds me of cozy family dinners during chilly New England evenings, sharing stories and warmth.

Notes

For gluten-free chowder, use a gluten-free flour blend. Add a dash of hot sauce for heat or a squeeze of lemon juice for brightness.

Required Tools

Large pot or Dutch oven, Slotted spoon, Ladle, Chefs knife and cutting board

Nutritional Information

Per serving: Calories 390, Total Fat 22 g, Carbohydrates 29 g, Protein 17 g

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This chowder is a perfect blend of tradition and flavor that you can enjoy year-round.

Recipe FAQ

→ What type of clams work best?

Fresh or canned clams can be used; fresh offer a briny sweetness, while canned are convenient with reserved juice enhancing flavor.

→ How do I thicken the chowder naturally?

A roux made from butter and flour forms the base, giving the chowder its creamy, thick texture without cream curdling.

→ Can I substitute bacon for other meats?

Smoked ham or pancetta provide similar smoky depth and richness if bacon is not preferred.

→ What side options complement this dish?

Oyster crackers or crusty bread add a satisfying crunch and soak up the creamy broth beautifully.

→ How to adjust the chowder for dietary needs?

Using gluten-free flour and bread options makes this dish suitable for gluten-sensitive diets without sacrificing texture.