New England Clam Chowder
A creamy, comforting bowl of New England clam chowder loaded with tender clams, potatoes, and smoky bacon in a rich milk-and-cream base.
Ingredients
Instructions
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Cook the chopped bacon in a large pot over medium heat until crisp. Transfer to a paper towel, leaving the drippings.
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Add butter to the pot. Stir in onion and celery and cook until softened, about 5 minutes.
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Sprinkle the flour over the vegetables and cook 1 minute, stirring constantly.
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Slowly whisk in the clam juice, then add the diced potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
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Stir in the clams with their liquid, milk, and heavy cream. Heat gently without boiling for 5 minutes.
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Season with salt, pepper, and thyme. Taste and adjust.
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Ladle into bowls, top with crisp bacon, parsley, and oyster crackers.
Nutrition
Per serving, estimated.
- Calories
- 380 kcal
- Protein
- 19g
- Carbs
- 27g
- Fat
- 22g
- Fiber
- 2g
Tips
- Do not let the chowder boil after adding cream, or it may separate.
- Use bottled clam juice for a deeper seafood flavor even if your clams come with liquid.
- For a thicker chowder, mash a few potato pieces against the side of the pot.
Variations
- Add 1 cup corn kernels for a sweet, summery twist.
- Stir in a pinch of cayenne for gentle heat.
- Use half-and-half instead of heavy cream for a lighter version.
Frequently Asked Questions
Yes. Steam about 2 pounds of fresh clams, reserve the liquor, and chop the meat. Use bottled juice to top up the liquid.
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, stirring often.
No. New England chowder is cream-based and white; Manhattan chowder is tomato-based and red.
