New England Clam Chowder (Print Version)
Creamy soup with tender clams, savory potatoes, and crispy bacon in a rich, satisfying broth perfect for cold weather.
# What You’ll Need:
→ Main Ingredients
01 - 4 slices thick-cut bacon, diced
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 medium Yukon Gold potatoes, peeled and diced
05 - 1 bottle (240 ml) clam juice
06 - 2 cups chopped canned clams (with their juices)
07 - 2 cups whole milk
08 - 1 cup heavy cream
09 - 2 tbsp all-purpose flour
10 - 2 tbsp unsalted butter
11 - 1 bay leaf
12 - 1/2 tsp dried thyme
13 - Salt and black pepper, to taste
14 - Fresh parsley, chopped (for garnish)
# How to Make It:
01 - In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot. Add onion and cook for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
02 - Stir in butter and flour, cooking for 1–2 minutes to form a roux. Gradually add clam juice, stirring constantly to avoid lumps. Add diced potatoes, bay leaf, thyme, and a pinch of salt and pepper. Simmer for 10–15 minutes, until potatoes are tender.
03 - Stir in clams with their juices, milk, and cream. Heat gently over low heat, being careful not to boil. Simmer for another 5–10 minutes until thickened and creamy. Remove bay leaf. Adjust seasoning with salt and pepper.
04 - Ladle into bowls, top with crispy bacon and chopped parsley. Serve with oyster crackers or crusty bread.
# Additional Tips::
01 -
- Ready in just 45 minutes
- Uses mostly pantry staples and canned clams
- Perfect balance of creamy texture and savory flavor
- Excellent make-ahead meal that tastes even better the next day
02 -
- Perfect for make ahead meals and actually tastes better the next day
- Contains 18g of protein per serving making it surprisingly nutritious
- Can be frozen without the dairy and finished when reheated
03 -
- Allow the chowder to rest for 10 minutes before serving to develop maximum flavor
- For extra richness, add a splash of sherry just before serving
- Use an immersion blender to partially blend some of the potatoes for varying texture while maintaining chunky appeal