‘Creamy, rich, and packed with tender clams, potatoes, and smoky bacon, this New England Clam Chowder is the ultimate comfort food. Whether you’re craving a cozy bowl on a chilly evening or hosting a seafood night, this hearty chowder hits the spot with every spoonful — and it’s easier to make than you think!
✨ Why You’ll Love This
✔ Restaurant-quality with a velvety texture
✔ 3 clam options (fresh, canned, or frozen)
✔ One-pot wonder (easy cleanup)
✔ Freezer-friendly (stores 3 months)
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients:
- 4 slices of bacon, diced
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 cups shucked clams, with their juice reserved (about 2 pounds of clams in the shell)
- 3 cups peeled and diced Yukon Gold potatoes (about 1 1/2 pounds)
- 2 cups clam juice (reserved from shucking, plus bottled if needed)
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Oyster crackers (for serving)
Equipment:
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
Instructions:
Step 1: Cook the Bacon
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels, reserving the bacon fat in the pot.
Step 2: Sauté the Vegetables
- Add the chopped onion and celery to the pot with the reserved bacon fat. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes.
Step 3: Add Garlic and Thyme
- Stir in the minced garlic and dried thyme and cook for another minute until fragrant. Be careful not to burn the garlic.
Step 4: Add Potatoes and Clam Juice
- Add the diced potatoes and clam juice (reserved and supplemented with bottled clam juice if needed to reach 2 cups) to the pot. Bring to a simmer over medium-high heat.
Step 5: Cook the Potatoes
- Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
Step 6: Make a Slurry
- In a small bowl, whisk together the milk and flour until smooth. This mixture is called a slurry and will help thicken the chowder.
Step 7: Thicken the Chowder
- Pour the milk and flour slurry into the pot with the potatoes, stirring constantly. Bring the chowder back to a gentle simmer and cook for another 5-7 minutes, or until slightly thickened.
Step 8: Add Clams and Cream
- Stir in the shucked clams and heavy cream. Cook for just 2-3 minutes more, until the clams are heated through and tender. Be careful not to overcook the clams, or they will become rubbery.
Step 9: Season and Serve
- Remove the chowder from the heat and season generously with salt and freshly ground black pepper to taste. Ladle the chowder into bowls and garnish with crispy bacon and fresh chopped parsley. Serve hot with oyster crackers on the side.
📊 Nutrition (Per Serving)
| Calories | 320 |
|---|---|
| Protein | 18g |
| Carbs | 25g |
| Iron | 30% DV |
(With heavy cream and bacon)
💡 Pro Tips
✅ Extra briny: Add ½ cup minced fresh clams
✅ Lighter option: Use half-and-half instead of cream
✅ Gluten-free: Swap flour for cornstarch
🍽️ Serving Ideas
- Seafood Feast
- Pair with oyster shooters
- Coastal Dinner
- Serve in bread bowls
- Kid-Friendly
- Skip bacon, add corn kernels
Enjoy your delicious homemade Clam Chowder!
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