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.
# Ingredients:
→ 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)
# Steps to Follow:
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 Notes:
01 -
Use fresh clams if available; steam and chop before adding.
02 -
To make thicker chowder, mash a few potatoes against the side of the pot while cooking.
03 -
For a lighter version, substitute half-and-half for the cream.