New England Clam Chowder

A creamy, hearty soup packed with tender clams, potatoes, and smoky bacon—a comforting classic from the Northeastern coast.

This chowder has become a family favorite that warms us on chilly evenings and reminds me of seaside vacations.

Ingredients

• 2 cups chopped clams: fresh or canned, drained and juice reserved
• 3 medium russet potatoes: peeled and diced
• 1 medium yellow onion: finely chopped
• 2 celery stalks: diced
• 1 clove garlic: minced
• 4 oz thick-cut bacon: diced
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup bottled clam juice: plus reserved juice from clams, up to 2 cups total liquid
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 bay leaf
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper: to taste
• 2 tbsp chopped fresh parsley
• Oyster crackers or crusty bread: for serving

Instructions

Cook bacon:

In a large pot or Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.

Sauté vegetables:

Add butter to the pot. Sauté onion, celery, and garlic until softened, about 5 minutes.

Make roux:

Sprinkle flour over the vegetables and stir constantly for 2 minutes to form a roux.

Add liquids and simmer:

Gradually whisk in clam juice (bottled plus reserved from clams) while scraping the bottom of the pot. Add potatoes, bay leaf, and thyme. Bring to a gentle simmer.

Cook potatoes:

Cover and cook until potatoes are tender, about 12–15 minutes.

Combine chowder:

Stir in clams, milk, and cream. Simmer gently (do not boil) for 5–7 minutes until heated through and slightly thickened.

Season:

Remove bay leaf. Season with salt and pepper to taste.

Serve:

Ladle chowder into bowls. Garnish with reserved bacon, parsley, and serve with oyster crackers or crusty bread.

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This recipe always brings my family together, sharing stories while enjoying each warm spoonful on cold nights.

Preparation Tips

Use fresh clams when possible for the best flavor, but canned clams work well in a pinch.

Serving Suggestions

Serve with oyster crackers or a slice of crusty bread to soak up the delicious chowder.

Variations

Try adding a dash of hot sauce for heat or a squeeze of lemon juice for brightness.

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This chowder is best enjoyed fresh but can be stored refrigerated for up to two days.

Recipe FAQ

→ What type of clams work best?

Fresh chopped clams or canned drained clams with reserved juice both provide great flavor for the chowder’s seafood base.

→ How can I thicken the chowder?

A roux made with butter and flour creates a smooth, creamy thickness while simmering with the clam juice and potatoes.

→ Can I substitute bacon?

Smoked ham or pancetta are flavorful alternatives that add a smoky element similar to bacon.

→ What’s the best way to serve this dish?

Garnish with crispy bacon and fresh parsley, and serve warm alongside oyster crackers or crusty bread for a classic touch.

→ Are there gluten-free options?

Using gluten-free flour for the roux and substituting gluten-free bread or crackers makes the chowder suitable for gluten-sensitive diets.