Creamy New England Clam Chowder Recipe
Silky, comforting New England clam chowder packed with tender potatoes, smoky bacon, and sweet clams. A cozy classic ready for any chilly night.
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Servings:
Ingredients
Main Ingredients
- 6 oz thick-cut bacon, chopped reserve drippings
- 2 tbsp unsalted butter
- 1.25 cup yellow onion, diced
- 0.75 cup celery, diced
- 1.5 tsp minced garlic
- 0.33 cup all-purpose flour
- 3.5 cup bottled clam juice
- 3 cup russet potatoes, peeled and 1/2-inch dice
- 0.75 tsp dried thyme
- 1.5 cup heavy cream do not boil after adding
- 1 cup whole milk
- 14 oz chopped clams, canned, drained
- 1.25 tsp kosher salt adjust to taste
- 0.5 tsp black pepper freshly ground
- 2 tbsp fresh parsley, chopped for garnish
Instructions
Preparation Steps
- Crisp the bacon in a Dutch oven over medium heat, 6–8 minutes; transfer to a plate.
- Pour off excess fat, leaving about 2 tablespoons; melt the butter in the pot.
- Soften onion and celery in the fat until translucent, about 5 minutes. Stir in garlic for 30 seconds.
- Sprinkle in flour and cook, stirring, 2 minutes to remove raw taste.
- Whisk in clam juice gradually until smooth; bring to a gentle simmer.
- Add potatoes and thyme; simmer partially covered until potatoes are tender, 12–15 minutes.
- Reduce heat to low; stir in milk and cream. Do not let it boil.
- Fold in clams and most bacon; warm 2–3 minutes. Season with salt and pepper, then garnish with parsley.
Notes
For a thicker chowder, mash a few potato cubes in the pot or simmer a few minutes longer. Swap salt pork for bacon for a classic twist, or add a splash of dry sherry before the cream for depth. Leftovers keep 3 days refrigerated; reheat gently without boiling to avoid curdling.
This recipe is an original creation inspired by classic Creamy New England Clam Chowder Recipe flavors. All ingredient ratios and instructions are independently developed.