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Best Easy New England Clam Chowder Recipe

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This quick and forgiving clam chowder comes together in about 30 minutes using simple ingredients like canned clams, bacon, and potatoes. It’s creamy, comforting, and perfect for busy weeknights.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 3 cans (6.5 ounces each) chopped clams, with juice
  • 2 medium Russet potatoes, peeled and diced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the bacon: Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crispy and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
  2. Sauté the aromatics: Add the diced onion and celery to the pot with the bacon fat. Cook over medium heat, stirring often, until the onion is translucent and soft, about 3 to 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the cooked vegetables. Stir constantly for 1 to 2 minutes until the mixture is pasty and smells slightly toasty.
  4. Add the liquids: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the clam juice from the cans (reserve the clams for later). Stir until smooth. Add the diced potatoes, fresh thyme, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer until the potatoes are fork-tender, about 10 to 12 minutes.
  5. Add the clams and dairy: Once the potatoes are tender, remove the bay leaf. Stir in the heavy cream, whole milk, and the reserved chopped clams. Cook over low heat for another 2 to 3 minutes. Do not let it boil.
  6. Season and finish: Taste the chowder and add salt and pepper as needed. If too thick, stir in a splash of milk or broth. If too thin, let it simmer uncovered for a few more minutes. Stir in the crispy bacon (reserve a little for garnish if desired).
  7. Serve immediately: Ladle the chowder into bowls and garnish with fresh parsley and reserved bacon bits. Serve with crusty bread or oyster crackers.

Notes

Don’t rush the roux; cook the flour for at least a minute to avoid a raw taste. Keep the heat low when adding dairy to prevent curdling. Use the clam juice from the cans for maximum flavor. Cut potatoes into uniform 1/2-inch cubes for even cooking. Taste and adjust seasoning as you go.

Nutrition

Keywords: New England clam chowder, easy clam chowder, quick clam chowder, creamy clam chowder, weeknight dinner, comfort food

Find it online: https://zorbmeal.com/best-easy-new-england-clam-chowder-recipe/