Classic New England Clam Chowder

Introduction

New England Clam Chowder is one of the most iconic comfort foods from the northeastern United States. Creamy, hearty, and loaded with tender clams, smoky bacon, potatoes, and aromatics, it has a rich flavor that warms both body and soul. Unlike its tomato-based cousin from Manhattan, this version uses cream and milk to create a luxuriously smooth, velvety base. It’s a dish that represents seaside charm, tradition, and the cozy feeling of gathering around a steaming bowl on a cool evening.

Why I Love This Recipe

I love this recipe because it’s comfort in a bowl. The combination of briny clams, rich cream, and smoky bacon creates layers of flavor that feel indulgent without being overwhelming. It’s rustic yet elegant, and every spoonful transports me to the New England coast. The balance of creamy texture with chunks of potato and clam makes it both filling and satisfying.

Why It’s a Must-Try Dish

• Classic & Traditional: A timeless dish that represents New England cuisine.
• Comforting & Hearty: Perfect for cold weather or cozy meals at home.
• Rich in Flavor: Smoky bacon, briny clams, and fresh herbs make every bite unforgettable.
• Crowd-Pleaser: Great for family dinners, holidays, or special gatherings.

Time, Servings & Nutrition

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 servings
• Calories: ~350–400 kcal per serving

Cuisine & Course

• Cuisine: American (New England)
• Course: Soup / Main Course

Ingredients

For the Chowder:

• 4 slices thick-cut bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes (Yukon gold or russet), peeled and diced
• 3 tbsp all-purpose flour
• 2 cups bottled clam juice (or seafood stock)
• 1 cup chicken broth
• 2 cups heavy cream (or half-and-half for lighter version)
• 2 (6.5 oz) cans chopped clams (with their juice)
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

Optional Garnishes:

• Oyster crackers
• Extra parsley
• Crumbled bacon

Simple Cooking Directions

1. Cook bacon until crisp, then sauté onion, celery, and garlic.
2. Stir in flour to thicken, then add broth, clam juice, and potatoes.
3. Simmer until potatoes are tender.
4. Stir in cream, clams, and seasonings.
5. Serve hot with oyster crackers and garnish.

Step-by-Step Preparation

Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook diced bacon over medium heat until crisp.
2. Remove bacon with a slotted spoon and set aside (leave bacon fat in the pot).

Step 2: Sauté the Vegetables

1. Add onion and celery to the bacon fat, cooking until soft and translucent.
2. Stir in garlic and cook for 1 minute.

Step 3: Build the Base

1. Sprinkle flour over the vegetables and stir to form a roux.
2. Slowly whisk in clam juice and chicken broth until smooth.

Step 4: Add Potatoes & Herbs

1. Add diced potatoes, thyme, bay leaf, salt, and pepper.
2. Simmer 15–20 minutes until potatoes are tender.

Step 5: Finish the Chowder

1. Stir in cream and chopped clams (with their juice).
2. Simmer gently for 5 minutes (do not boil, to avoid curdling).
3. Remove bay leaf, taste, and adjust seasoning.

Step 6: Serve

1. Ladle into bowls, sprinkle with parsley and bacon.
2. Serve with oyster crackers or crusty bread.

How to Serve

• Best served hot with oyster crackers or crusty sourdough bread.
• A side salad pairs well to balance richness.
• Garnish with extra bacon or parsley for presentation.

Additional Recipe Tips

• Don’t boil after adding cream — it can curdle.
• Use Yukon gold potatoes for a creamy bite that holds shape.
• Fresh clams can be used instead of canned for authentic flavor.

Variations

• Light Version: Replace heavy cream with half-and-half or milk.
• Seafood Chowder: Add shrimp, scallops, or cod.
• Smoky Twist: Use smoked bacon or pancetta.
• Herb Upgrade: Add fresh dill or chives for extra freshness.

Freezing & Storage

• Refrigeration: Store in airtight container up to 3 days.
• Freezing: Not recommended (cream may separate), but can freeze up to 1 month if needed. Reheat gently.
• Reheating: Warm on stovetop over low heat, stirring occasionally.

Special Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or whisk
• Ladle
• Slotted spoon

Conclusion

Classic New England Clam Chowder is a timeless, creamy, and flavorful soup that brings coastal tradition straight to your table. With smoky bacon, tender clams, hearty potatoes, and a silky broth, it’s a dish that delivers comfort and flavor in every bite. Whether enjoyed on a chilly night or as a show-stopping starter for a seafood dinner, this chowder is a must-try for anyone who loves classic American comfort food.

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Classic New England Clam Chowder

Author: admin Cuisine: American Courses: Seafood, Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6 Calories: 400 kcal

Description

New England Clam Chowder is one of the most iconic comfort foods from the northeastern United States. Creamy, hearty, and loaded with tender clams, smoky bacon, potatoes, and aromatics, it has a rich flavor that warms both body and soul.

Ingredients

Scale

1/2x 1x 2x 3x

For the Chowder:

• 4 slices thick-cut bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 3 medium potatoes (Yukon gold or russet)
• 3 tbsp all-purpose flour
• 2 cups bottled clam juice (or seafood stock)
• 1 cup chicken broth
• 2 cups heavy cream (or half-and-half for lighter version)
• 2 (6.5 oz)
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

Optional Garnishes:

• Oyster crackers
• Extra parsley
• Crumbled bacon

Instructions

1. Step 1: Cook the Bacon : In a large pot or Dutch oven, cook diced bacon over medium heat until crisp.Remove bacon with a slotted spoon and set aside (leave bacon fat in the pot).
2. Step 2: Sauté the Vegetables : Add onion and celery to the bacon fat, cooking until soft and translucent.Stir in garlic and cook for 1 minute.
3. Step 3: Build the Base : Sprinkle flour over the vegetables and stir to form a roux.Slowly whisk in clam juice and chicken broth until smooth.
4. Step 4: Add Potatoes & Herbs : Add diced potatoes, thyme, bay leaf, salt, and pepper.Simmer 15–20 minutes until potatoes are tender.
5. Step 5: Finish the Chowder : Stir in cream and chopped clams (with their juice).Simmer gently for 5 minutes (do not boil, to avoid curdling).Remove bay leaf, taste, and adjust seasoning.
6. Step 6: Serve : Ladle into bowls, sprinkle with parsley and bacon.Serve with oyster crackers or crusty bread.

Keywords: Classic New England Clam Chowder