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Creamy New England Clam Chowder

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A classic, creamy New England clam chowder recipe that combines tender clams, soft potatoes, smoky bacon, and a luscious cream base for a comforting and satisfying meal.

Ingredients

Scale
  • 4 strips thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 2 cups clam juice or bottled seafood stock
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 (6.5-ounce) cans chopped clams with juice, drained and reserved
  • Chopped fresh parsley or chives (optional, for garnish)
  • Cracked black pepper (optional, for garnish)
  • Oyster crackers or crusty bread (optional, for serving)

Instructions

  1. Heat a large heavy-bottomed pot over medium heat. Add chopped bacon strips and cook until crispy and fat has rendered, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
  2. Add diced onion and celery to the bacon fat. Cook gently over medium heat until softened and translucent, about 6 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant but not browned.
  3. Add cubed Yukon Gold potatoes to the pot, stirring to coat with fat and aromatics. Sprinkle in thyme. Pour in clam juice or seafood stock and bring to a simmer. Cover and cook about 15 minutes, until potatoes are tender but not falling apart.
  4. While potatoes cook, melt butter in a small saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 2 minutes to create a light roux.
  5. Slowly whisk milk into the roux, stirring to avoid lumps. Add heavy cream and warm gently until heated through but not boiling.
  6. Once potatoes are tender, slowly stir milk and cream mixture into the pot. Add reserved clam juice from canned clams to boost flavor. Gently fold in chopped clams and cooked bacon pieces. Warm through for 5 minutes without boiling.
  7. Taste and adjust salt and pepper as needed. If chowder is too thick, add a splash more milk or clam juice to loosen consistency.
  8. Ladle chowder into warm bowls and garnish with fresh parsley or chives and cracked black pepper. Serve with oyster crackers or crusty bread.

Notes

Do not boil the chowder after adding cream to prevent curdling. Use Yukon Gold potatoes to maintain shape and avoid mushiness. If chowder thickens upon cooling, thin with warm milk before reheating. For gluten-free, substitute all-purpose flour with cornstarch or rice flour. Fresh clams can be used instead of canned; steam and chop them, reserving clam juice.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy clam chowder, comfort food, seafood soup, bacon chowder

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