New England Clam Chowder

The aroma of bacon sizzling in the skillet and the creamy, savory notes of clams filling the air create an invitation to gather around the table. This classic New England clam chowder comes together in about 45 minutes, making it a perfect weeknight meal that brings comfort to any chilly evening. The blend of crispy bacon with tender potatoes and rich cream ensures every spoonful is a delight.

This recipe is ideal for seafood lovers and makes a wonderful dish for family gatherings or chilly nights. It can be made ahead of time and stored in the refrigerator, allowing the flavors to meld beautifully overnight.

Why You’ll Love This Recipe

• The combination of crispy bacon and tender potatoes creates a satisfying texture.
• Creamy and rich, the chowder is heating and comforting.
• Quick to prepare, it’s perfect for busy weeknights.
• It features easily accessible ingredients, making it simple to whip up.

What You’ll Need

Gather the following ingredients to create this delightful dish:

For the Soup Base

• 4 slices bacon, chopped into small bits
• 1 cup onion, finely chopped (white or yellow)
• ½ cup celery, finely chopped
• ¼ cup flour
• 1 cup chicken broth
• 2 cups clam juice
• 1 bay leaf
• ½ teaspoon dried thyme
• ¼ – ½ teaspoon salt
• ¼ teaspoon ground pepper

For the Clams and Cream

• 4 red potatoes, about 1½ pounds (cut into ½" cubes)
• 2 6.5-ounce cans clams
• 1 cup whole milk
• 1 cup half-n-half
• 1 tablespoon fresh chopped parsley (optional for garnish)

Use low-sodium chicken broth for less salt.

Substitutions & Swaps

• Turkey bacon for a leaner option
• Vegetable broth for a vegetarian version
• Heavy cream instead of half-n-half for a richer taste
• Any firm potato variety in place of red potatoes

How to Make It

In just a few steps, you’ll have a delicious chowder to enjoy.

1. Cook the bacon

Cook the bacon in a large soup pot over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.

2. Sauté onions and celery

Add the chopped onion and celery to the pot. Cook until the onions are soft and translucent, about 5-7 minutes.

3. Add flour

Stir in the flour and cook for 2-3 minutes, ensuring it doesn’t brown.

4. Whisk in liquids

Slowly whisk in the chicken broth. Then, add clam juice, bay leaf, thyme, salt, and pepper.

5. Add potatoes

Stir in the chopped potatoes. Cook over medium heat for 20-30 minutes until the potatoes are soft, stirring often to avoid scorching.

6. Mash potatoes

Once the potatoes are tender, remove about 1 cup from the pot. Mash with a fork or potato masher, then return to the chowder for added thickness.

7. Combine clams and cream

Stir in the clams, whole milk, and half-n-half. Heat to a gentle simmer, ensuring not to bring to a boil.

8. Final touches

Remove the bay leaf and stir the bacon back into the soup. Serve hot, garnished with fresh chopped parsley if desired.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, dairy ingredients don’t freeze well.
Reheat: on the stove over low heat for 10-15 minutes.

Tips for Best Results

• Use fresh clams for a more robust flavor.
• Adjust salt based on the clam juice used.
• Stir often during cooking to prevent sticking.
• Mash the potatoes thoroughly for a creamier chowder.

Serving Suggestions

• Pair with crusty sourdough bread for dipping.
• Serve alongside a simple mixed green salad.
• Enjoy with a glass of chilled white wine for a cozy evening.