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Creamy New England Clam Chowder Recipe

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★★★★★

4.8 from 75 reviews

This Creamy New England Clam Chowder is a classic, comforting soup featuring tender clams, creamy potatoes, and smoky bacon in a rich, velvety broth. Perfectly seasoned and thickened with a roux, it’s an ideal dish for cozy gatherings or a hearty meal any time of year.

Ingredients

Scale

Meat and Seafood

  • 4 slices thick-cut bacon, chopped
  • 2 (6.5 oz) cans chopped clams, drained and juice reserved (or 1 lb fresh clams, cleaned and steamed)

Vegetables

  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 cups Yukon Gold potatoes, peeled and diced
  • 1 cup russet potatoes, peeled and diced (optional)
  • 2 garlic cloves, minced

Dairy

  • 2 tablespoons unsalted butter
  • 1 cup whole milk
  • 1 cup heavy cream

Pantry

  • 1/3 cup all-purpose flour
  • 3 cups clam juice (or seafood stock)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Oyster crackers or crusty bread (optional, for serving)

Instructions

  1. Prepare Ingredients: Chop the bacon, onion, celery, and potatoes into even pieces. Mince the garlic. If using fresh clams, clean and steam them until they open, then chop and reserve juices.
  2. Cook Bacon: In a large heavy-bottomed pot over medium heat, add the chopped bacon. Stir occasionally until crispy and fat is rendered, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
  3. Sauté Vegetables: Add butter to the bacon fat in the pot. Add onion and celery, sauté until soft and translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
  4. Make Roux: Sprinkle flour over the sautéed veggies and stir constantly. Cook for 1-2 minutes until the flour is absorbed and a light roux forms.
  5. Add Liquids and Seasoning: Gradually pour in the clam juice, reserved clam liquid, and milk while stirring to prevent lumps. Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer over medium heat.
  6. Simmer Potatoes: Simmer uncovered for 12-15 minutes, stirring occasionally, until the potatoes are fork-tender and the chowder thickens.
  7. Add Clams and Cream: Stir in chopped clams and heavy cream. Simmer gently for 3-5 minutes without boiling. Taste and adjust seasoning as needed.
  8. Finish and Garnish: Remove the bay leaf. Stir in half of the crispy bacon. Ladle chowder into bowls and garnish with parsley, remaining bacon, and oyster crackers or crusty bread if desired.
  9. Rest Before Serving: Let the chowder sit off heat for 10 minutes to allow flavors to meld before serving.

Notes

  • For best flavor, use fresh clams if available, but canned clams work well too.
  • The roux made from flour and butter thickens the chowder, ensuring a creamy texture.
  • You can substitute half-and-half for heavy cream for a lighter chowder.
  • Oyster crackers or crusty bread are perfect accompaniments to soak up the chowder.
  • Do not boil the chowder after adding cream to prevent curdling.

Keywords: Clam chowder, New England chowder, creamy clam soup, seafood chowder, classic chowder, comfort food

Find it online: https://foodbylina.com/creamy-new-england-clam-chowder-recipe/