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Creamy New England Clam Chowder

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This creamy New England clam chowder is loaded with smoky bacon, sweet clams, and tender potatoes in a rich, comforting broth. It’s the perfect cozy soup for chilly nights and family gatherings.

Ingredients

Scale
  • 4 slices thick-cut bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 cups Yukon Gold potatoes, peeled and diced
  • 1 cup russet potatoes, peeled and diced (optional)
  • 1/3 cup all-purpose flour
  • 3 cups clam juice (or seafood stock)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 (6.5 oz) cans chopped clams, drained and juice reserved (or 1 lb fresh clams, cleaned and steamed)
  • 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. 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. 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. Add butter to the bacon fat. Add onion and celery, sauté until soft and translucent (3-4 minutes). Add garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over the veggies and stir constantly. Cook for 1-2 minutes until flour is absorbed and a light roux forms.
  5. Gradually pour in clam juice, reserved clam liquid, and milk, stirring to prevent lumps. Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer over medium heat.
  6. Simmer uncovered for 12-15 minutes, stirring occasionally, until potatoes are fork-tender and chowder thickens.
  7. Stir in chopped clams and heavy cream. Simmer gently for 3-5 minutes (do not boil). Taste and adjust seasoning.
  8. Remove bay leaf. Stir in half the crispy bacon. Ladle chowder into bowls, garnish with parsley, remaining bacon, and oyster crackers or crusty bread.
  9. Let chowder sit off heat for 10 minutes before serving for best flavor.

Notes

For gluten-free, use cornstarch or gluten-free flour. For dairy-free, substitute coconut milk and plant-based butter. Add clams at the end to avoid toughness. Let chowder rest 10 minutes before serving for best flavor. Chowder thickens as it sits; thin with milk or clam juice when reheating. Freeze leftovers up to 2 months.

Nutrition

Keywords: clam chowder, creamy chowder, New England soup, bacon, potatoes, comfort food, winter soup, seafood, easy chowder, family recipe

Find it online: https://lucydishes.com/creamy-new-england-clam-chowder-recipe-perfect-for-cozy-nights/