Creamy New England Chowder

This hearty New England Clam Chowder has been my go-to comfort recipe for decades. The creamy texture, tender clams, and smoky bacon create a symphony of flavors that transport you straight to a seaside restaurant in Boston, all from the comfort of your kitchen.

I first discovered this recipe during a bitter winter storm when I craved something warm and comforting. After experimenting with multiple versions, this has become the recipe my family requests whenever temperatures drop below freezing.

Ingredients

• Thick-cut bacon adds a smoky foundation that elevates the entire dish. Look for applewood or cherrywood smoked varieties for extra depth
• Yukon Gold potatoes their buttery texture holds up perfectly in soups without falling apart. The waxy nature gives your chowder structure
• Canned clams with juice provides convenience without sacrificing flavor. Choose high quality brands with no added preservatives
• Clam juice intensifies the oceanic flavor. The bottled variety offers consistent flavor that homemade stock sometimes lacks
• Heavy cream creates that signature velvety texture. Full fat is non negotiable here for authentic results
• All purpose flour works with butter to create the roux that thickens your chowder. Measure precisely for perfect consistency
• Bay leaf adds subtle complexity that you would miss if it were absent. Always remember to remove before serving
• Fresh parsley brightens the rich soup with color and freshness. Use flat leaf rather than curly for superior flavor

Step-by-Step Instructions

Render the Bacon

Cook the diced bacon over medium heat in a large Dutch oven until each piece becomes crispy and golden brown, about 5 to 7 minutes. The rendered fat should be clear with a golden hue. Remove the crispy bacon bits with a slotted spoon, leaving behind approximately 2 tablespoons of the flavorful fat. This bacon fat serves as the foundation of flavor for your entire chowder.

Create the Aromatic Base

Add finely chopped onion to the bacon fat and cook until they become translucent and soft, about 3 to 4 minutes. Stir occasionally to prevent browning as you want sweetness, not caramelization. Add minced garlic during the final 30 seconds, stirring constantly to prevent burning. The kitchen should now be filled with an irresistible aroma that signals your chowder is off to an excellent start.

Form the Roux

Add butter to the pot and allow it to melt completely, then sprinkle the flour evenly over the mixture. Stir continuously for about 1 to 2 minutes until the mixture looks like wet sand and smells slightly nutty. This roux will thicken your chowder to that perfect creamy consistency. Keep stirring to prevent any lumps from forming or flour from burning on the bottom of the pot.

Build the Base

Slowly pour in the clam juice while whisking constantly to ensure a smooth texture without any flour lumps. Add the diced potatoes, bay leaf, thyme, salt and pepper. Bring to a gentle simmer and cook uncovered for 10 to 15 minutes, stirring occasionally, until the potatoes are fork tender but still hold their shape. The liquid should reduce slightly and begin to thicken.

Add Dairy and Clams

Pour in the milk and heavy cream, stirring gently to incorporate. Add the chopped clams with all their juice. Reduce heat to low and simmer very gently for 5 to 10 minutes until the chowder thickens to your desired consistency. Be extremely careful not to let the mixture boil as this can cause the dairy to separate and give the chowder a grainy texture.

Final Touches

Remove the bay leaf which has now imparted its subtle flavor. Taste and adjust seasonings, adding more salt and freshly ground black pepper as needed. Return most of the crispy bacon to the pot, reserving some for garnish. Allow the chowder to sit for 5 minutes off heat before serving to let the flavors meld together perfectly.

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My favorite aspect of this recipe is the bacon. I discovered through countless tests that cooking the bacon first rather than adding it at the end creates a flavor foundation that permeates the entire chowder. One memorable Christmas Eve, this chowder saved dinner when our planned seafood feast fell through due to a snowstorm preventing delivery.

Seafood Selection Tips

While canned clams work beautifully in this recipe, fresh clams can take it to another level. If using fresh, purchase approximately 4 pounds of littleneck clams. Steam them in 1 cup of water until they open, then remove the meat and chop. Strain the cooking liquid through a coffee filter to remove any sand, and use this intensely flavored broth in place of bottled clam juice.

Storage and Reheating

This chowder actually improves with time as flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally and adding a splash of milk if it seems too thick. Never bring to a boil when reheating as this can cause the dairy to separate. For longer storage, freeze the chowder base without the dairy, then add fresh milk and cream when reheating.

Serving Suggestions

Serve this chowder in warmed bowls to maintain its temperature longer. Traditional accompaniments include oyster crackers or a slice of crusty sourdough bread for dipping. For a complete New England experience, pair with a simple green salad dressed with vinaigrette to cut through the richness of the chowder. This recipe also works beautifully as a starter course for a larger seafood dinner.

Regional Variations

New England clam chowder differs significantly from its Manhattan counterpart, which features a tomato base instead of cream. Rhode Island even has its own clear broth version. This recipe reflects the classic Massachusetts style, which values creaminess above all. In coastal New England, restaurants often serve this chowder in a hollowed out sourdough bread bowl, which allows you to enjoy the container once you finish the soup.

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Recipe FAQs

→ Can I use fresh clams instead of canned?

Yes, fresh clams work wonderfully! Steam approximately 4-5 pounds of fresh clams until they open, then remove from shells and chop. Use the steaming liquid in place of bottled clam juice for enhanced flavor. Add the chopped fresh clams during the final 5 minutes of cooking to prevent them from becoming tough.

→ Why shouldn't I let the chowder boil after adding milk and cream?

Boiling can cause the dairy to separate or curdle, resulting in a grainy texture rather than a smooth, creamy consistency. Always keep the heat low after adding milk and cream, allowing it to gently simmer until warmed through and slightly thickened.

→ How can I make this chowder thicker?

For a thicker consistency, mash some of the cooked potatoes against the side of the pot with the back of a spoon. Alternatively, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering chowder. Allow it to cook for an additional 2-3 minutes until thickened.

→ Can I make this dairy-free?

Yes, substitute the milk and cream with full-fat coconut milk or a combination of unsweetened almond milk and cashew cream. For the roux, use olive oil or dairy-free butter instead of regular butter. The flavor profile will change slightly but will still yield a creamy, satisfying chowder.

→ How long will clam chowder keep in the refrigerator?

The chowder will keep in an airtight container in the refrigerator for 3-4 days. Reheat gently over low heat, stirring frequently to prevent scorching. Note that the chowder will thicken when chilled, so you may need to add a splash of milk or broth when reheating to achieve your desired consistency.

→ Can I freeze this chowder?

Dairy-based soups generally don't freeze well as they can separate and become grainy when thawed. If you need to freeze it, do so before adding the milk and cream. When ready to serve, thaw completely, heat through, and then add fresh dairy to finish the dish.