New England Clam Chowder Recipe
A rich, creamy New England Clam Chowder recipe with tender potatoes, smoky bacon, and briny clams, easy to make in your Dutch oven for a cozy weeknight meal.
Servings: 6 people
Calories: 375kcal
Ingredients
- 4 slices thick-cut bacon chopped
- 1 tablespoon unsalted butter
- 1 medium onion finely chopped
- 2 celery stalks finely chopped
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 2 cups clam juice from bottles or reserved from canned clams
- 1 cup chicken broth
- 2 medium russet potatoes peeled and diced (about 2 cups)
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 cup heavy cream
- 2 cans chopped clams (6.5 oz each) drained (reserve liquid) or frozen clam meat
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside on paper towels. Leave about 1 tablespoon of the rendered fat in the pot.
- Add the butter, onion, celery, and garlic to the pot. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
- Sprinkle in the flour and stir constantly for 1 minute to cook off the raw taste.
- Gradually stir in the clam juice, chicken broth, and the reserved clam liquid. Add the diced potatoes, bay leaf, and thyme. Bring to a gentle simmer and cook for 15–20 minutes, or until the potatoes are tender.
- Stir in the cream and clams. Simmer gently for 3–4 minutes more (do not boil, or the dairy may curdle). Season to taste with salt and pepper.
- Ladle hot chowder topped with crispy bacon and fresh parsley into warm bowls and serve with oyster crackers. Or try serving in pretzel bread bowls for a more substantial meal.
Notes
- Reserve about a tablespoon of bacon fat to cook the vegetables and build flavor.
- Stir the liquids gradually into the roux to avoid lumps and ensure a smooth chowder.
- Mash a few potato cubes or stir in a cornstarch slurry to thicken the chowder if desired.
- Keep the heat low after adding cream to prevent curdling and maintain a silky texture.
Nutrition
Calories: 375kcal | Carbohydrates: 28g | Protein: 8g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 611mg | Potassium: 502mg | Fiber: 2g | Sugar: 5g | Vitamin A: 811IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 1mg
