Soups & Stews > Chowders > Clam Chowder > New England Clam Chowder Recipe

Classic New England Clam Chowder

This creamy and comforting New England Clam Chowder recipe is a classic for a reason. Made with tender clams, potatoes, and a rich, savory broth, it's the perfect dish for a cold day. Learn how to make this iconic chowder from scratch with simple ingredients and easy-to-follow instructions.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 6 slices Bacon
  • 1 medium Yellow Onion
  • 2 stalks Celery
  • 1/4 cup All-Purpose Flour
  • 4 cups Chicken Broth
  • 2 pounds Potatoes
  • 1 teaspoon Fresh Thyme
  • 1 Bay Leaf
  • 1 pint Heavy Cream
  • 48 ounces Chopped Clams
  • 8 ounces Clam Juice
  • to taste Salt
  • to taste Black Pepper
  • 2 tablespoons Butter

Render the Bacon

In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Sauté Vegetables

Add the chopped onion and celery to the pot with the bacon fat. Cook until softened, about 5-7 minutes.

Make the Roux

Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.

Add Broth and Clam Juice

Gradually whisk in the chicken broth and clam juice, making sure to dissolve any lumps. Bring to a simmer.

Add Potatoes and Seasoning

Add the diced potatoes, thyme, and bay leaf. Season with salt and pepper to taste. Simmer for 15-20 minutes, or until the potatoes are tender.

Add Cream and Clams

Reduce heat to low. Stir in the heavy cream and chopped clams. Heat through gently, being careful not to boil. If using canned clams, drain some of the juice before adding, to control sodium levels.

Finishing Touches

Crumble the cooked bacon and stir some into the chowder. Reserve some for garnish. Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with crumbled bacon and fresh parsley (optional).

Serving Tips

Serve hot with oyster crackers or crusty bread. A sprinkle of paprika adds a nice visual touch.

Nutrition Facts Estimated per 100g of product

Calories: 80-120kcal
Protein: 5-7g
Fat: 5-8g
Carbohydrates: 5-8g

Other Considerations for Nutrition

Consider the sodium content due to the clams and broth. Reduce salt if necessary. For a lighter version, use milk instead of heavy cream, but the texture will be different.

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FAQ

  • Can I use frozen clams?

    Yes, you can use frozen clams. Make sure to thaw them completely before adding them to the chowder.
  • Can I make this chowder ahead of time?

    Yes, you can make the chowder a day ahead of time. Store it in the refrigerator and reheat gently before serving. Add the cream just before reheating to avoid curdling.
  • What if I don't have fresh thyme?

    You can use dried thyme. Use about 1/2 teaspoon of dried thyme in place of 1 teaspoon of fresh thyme.