New England Clam Chowder with Bacon

Introduction

New England Clam Chowder with Bacon is one of the most iconic comfort foods of American cuisine. Originating from the coastal regions of New England, this creamy and hearty chowder combines tender clams, smoky bacon, potatoes, onions, and celery simmered together in a velvety broth made rich with cream and butter. It’s a dish that warms you from the inside out and instantly makes you think of cozy seaside restaurants and classic East Coast charm.

The addition of crispy bacon elevates the chowder by adding a smoky depth of flavor that balances the creaminess of the soup perfectly. Every spoonful delivers the perfect combination of silky broth, hearty potatoes, savory bacon, and briny clams.

Why I Love This Recipe

I absolutely love this recipe because it has everything a comfort dish should have—richness, heartiness, and soul-satisfying flavor. The creamy base is luxurious yet balanced by the salty, oceanic taste of fresh clams. The bacon brings in a smoky, crunchy texture that makes the dish irresistible.

It’s a recipe that feels like a hug in a bowl—perfect for cold winter nights, cozy family dinners, or special occasions when you want to impress with something deeply flavorful yet classic.

Why It’s a Must-Try Dish

• It’s authentic and traditional, a true taste of New England.
• Bacon gives it a unique twist, making it even more delicious than the standard version.
• It’s versatile—serve it as a starter, main course, or even as part of a holiday menu.
• The creamy texture with smoky and briny flavors makes it a crowd-pleaser every single time.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Servings & Nutrition

• Servings: 6 bowls
• Calories: ~420 calories per serving

Cuisine & Course

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

Ingredients

• 6 slices thick-cut bacon, diced
• 2 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups clam juice (from canned clams or bottled)
• 2 cups chicken stock
• 2 large Russet potatoes, peeled and diced into ½-inch cubes
• 1 ½ cups heavy cream
• 2 cans (6.5 oz each) chopped clams (reserve liquid)
• ½ tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Oyster crackers or crusty bread (for serving)

Simple Cooking Directions

1. Cook bacon until crispy, then set aside.
2. In the same pot, sauté onion, celery, and garlic in butter.
3. Stir in flour to create a roux.
4. Gradually whisk in clam juice and chicken stock.
5. Add potatoes, thyme, and bay leaf; simmer until tender.
6. Stir in cream, clams, and reserved bacon.
7. Adjust seasoning and garnish with parsley.

Step-by-Step Recipe Preparation

Step 1: Cook the Bacon

• In a large Dutch oven or soup pot, cook diced bacon over medium heat until crispy.
• Remove bacon with a slotted spoon and set aside. Keep about 2 tbsp of bacon fat in the pot.

Step 2: Sauté Vegetables

• Add butter to the pot with bacon fat.
• Stir in onion, celery, and garlic. Cook until onions are soft and translucent.

Step 3: Make the Roux

• Sprinkle flour over the sautéed vegetables. Stir for 1–2 minutes to cook out raw flour taste.

Step 4: Build the Broth

• Slowly whisk in clam juice and chicken stock. Stir well to avoid lumps.
• Add diced potatoes, thyme, and bay leaf. Bring to a simmer and cook until potatoes are tender (about 15 minutes).

Step 5: Add Cream and Clams

• Reduce heat to low. Stir in heavy cream and clams (with reserved liquid).
• Return cooked bacon to the pot. Simmer gently for 5 minutes (do not boil).

Step 6: Season & Finish

• Taste and season with salt and black pepper.
• Remove bay leaf before serving.
• Garnish with parsley and extra bacon if desired.

How to Serve

• Serve hot in deep bowls.
• Garnish with fresh parsley and crispy bacon bits.
• Pair with oyster crackers, crusty sourdough bread, or a buttered bread roll.
• Best enjoyed with a simple side salad or a glass of crisp white wine.

Additional Recipe Tips

• Don’t let the chowder boil after adding cream—it can curdle.
• Use Russet potatoes for a creamier texture, or Yukon Gold for a slightly firmer bite.
• Fresh clams can be used for an even more authentic flavor—just steam, chop, and add them in.

Variations

• Corn & Clam Chowder – add sweet corn for extra sweetness.
• Seafood Chowder – include shrimp, scallops, or cod.
• Lighter Version – swap heavy cream with half-and-half or whole milk.
• Spicy Twist – add a pinch of cayenne or smoked paprika.

Freezing & Storage

• Storage: Refrigerate in an airtight container for up to 3 days.
• Freezing: Not recommended (cream can separate), but if needed, freeze without cream, then add cream when reheating.

Special Equipment Needed

• Large Dutch oven or heavy-bottomed soup pot
• Wooden spoon for stirring
• Ladle for serving
• Sharp knife and cutting board

Conclusion

New England Clam Chowder with Bacon is a timeless, creamy, and deeply satisfying soup that’s both rustic and luxurious. With its smoky, briny, and velvety flavors, it captures the spirit of the New England coast in every spoonful. Whether served as a starter or main course, it’s a dish that brings comfort and elegance to the table.

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New England Clam Chowder with Bacon

Author: admin Cuisine: American Courses: Soups & Drinks

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

Servings: 6 Calories: 420 kcal

Description

New England Clam Chowder with Bacon is one of the most iconic comfort foods of American cuisine. Originating from the coastal regions of New England, this creamy and hearty chowder combines tender clams, smoky bacon, potatoes, onions, and celery simmered together in a velvety broth made rich with cream and butter.

Ingredients

Scale

1/2x 1x 2x 3x

• 6 slices thick-cut bacon, diced
• 2 tbsp unsalted butter
• 1 large onion, finely chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups clam juice (from canned clams or bottled)
• 2 cups chicken stock
• 2 large Russet potatoes, peeled and diced into ½-inch cubes
• 1 ½ cups heavy cream
• 2 cans (6.5 oz each)
• ½ tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Oyster crackers or crusty bread (for serving)

Instructions

1. Step 1: Cook the Bacon : In a large Dutch oven or soup pot, cook diced bacon over medium heat until crispy.Remove bacon with a slotted spoon and set aside. Keep about 2 tbsp of bacon fat in the pot.
2. Step 2: Sauté Vegetables : Add butter to the pot with bacon fat.Stir in onion, celery, and garlic. Cook until onions are soft and translucent.
3. Step 3: Make the Roux : Sprinkle flour over the sautéed vegetables. Stir for 1–2 minutes to cook out raw flour taste.
4. Step 4: Build the Broth : Slowly whisk in clam juice and chicken stock. Stir well to avoid lumps.Add diced potatoes, thyme, and bay leaf. Bring to a simmer and cook until potatoes are tender (about 15 minutes).
5. Step 5: Add Cream and Clams : Reduce heat to low. Stir in heavy cream and clams (with reserved liquid).Return cooked bacon to the pot. Simmer gently for 5 minutes (do not boil).
6. Step 6: Season & Finish : Taste and season with salt and black pepper.Remove bay leaf before serving.Garnish with parsley and extra bacon if desired.

Keywords: New England Clam Chowder with Bacon