New England Clam Chowder is a rich, creamy, and comforting soup, packed with tender clams, hearty potatoes, celery, onions, and crispy bacon. This classic New England dish is warm and satisfying, with a velvety texture and deep, oceanic flavors. Serve it with oyster crackers or crusty bread for an authentic experience.
For the Chowder Base
4 strips bacon, diced
1 tbsp unsalted butter
1 small onion, finely chopped
2 stalks celery, finely diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced into ½-inch cubes
1 tsp fresh thyme (or ½ teaspoon dried)
½ tsp smoked paprika (optional, for depth)
1 bay leaf
¼ tsp black pepper
¼ tsp white pepper
3 cups clam juice (from fresh clams or bottled)
1 cup water or seafood stock
1 ½ cups chopped fresh clams (or 2 cans of chopped clams, drained)
1 cup heavy cream
1 cup whole milk
1 tbsp all-purpose flour (for thickening, optional)
½ tsp salt (adjust to taste)
For Garnish and Serving
2 tbsp fresh parsley, chopped
Oyster crackers or crusty bread
Extra bacon bits (optional)
A drizzle of melted butter (optional)
Cook the Bacon and Aromatics
1
- Render the Bacon:
- In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crispy.
- Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté the Vegetables:
- Add butter, onions, celery, and garlic to the pot.
- Sauté until soft and fragrant, about 3-4 minutes.
Build the Chowder Base
2
- Add Potatoes and Seasonings:
- Stir in potatoes, thyme, smoked paprika, bay leaf, black pepper, and white pepper.
- Cook for 2 minutes to blend flavors.
- Pour in Clam Juice and Simmer:
- Add clam juice and water (or seafood stock).
- Bring to a gentle boil, then reduce to low heat and simmer for 12-15 minutes, until potatoes are tender.
Add the Clams and Dairy
3
- Add Clams and Simmer:
- Stir in chopped clams, and simmer for 3 minutes.
- Thicken the Chowder (Optional):
- In a small bowl, mix 1 tablespoon flour with ¼ cup cold water, then stir into the chowder.
- Simmer for 3 minutes to thicken slightly.
- Finish with Cream and Milk:
- Pour in heavy cream and whole milk.
- Gently heat for 3-4 minutes (do not boil to prevent curdling).
Serve and Garnish
4
- Ladle into Bowls:
- Divide the chowder into serving bowls.
- Garnish:
- Sprinkle with fresh parsley and crispy bacon bits.
- Pair with Bread:
- Serve with oyster crackers or crusty bread for dipping.
- Enhance the Flavor:
- Drizzle with a touch of melted butter for richness.
Pro Tips
5
- For Extra Smokiness: Use smoked clams or smoked paprika.
- Make it Thicker: Mash a few potatoes or add a flour-butter roux.
- For a Lighter Version: Use half-and-half instead of heavy cream.
Ingredients
For the Chowder Base
4 strips bacon, diced
1 tbsp unsalted butter
1 small onion, finely chopped
2 stalks celery, finely diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced into ½-inch cubes
1 tsp fresh thyme (or ½ teaspoon dried)
½ tsp smoked paprika (optional, for depth)
1 bay leaf
¼ tsp black pepper
¼ tsp white pepper
3 cups clam juice (from fresh clams or bottled)
1 cup water or seafood stock
1 ½ cups chopped fresh clams (or 2 cans of chopped clams, drained)
1 cup heavy cream
1 cup whole milk
1 tbsp all-purpose flour (for thickening, optional)
½ tsp salt (adjust to taste)
For Garnish and Serving
2 tbsp fresh parsley, chopped
Oyster crackers or crusty bread
Extra bacon bits (optional)
A drizzle of melted butter (optional)
Directions
Cook the Bacon and Aromatics
1
- Render the Bacon:
- In a large Dutch oven or heavy pot, cook diced bacon over medium heat until crispy.
- Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté the Vegetables:
- Add butter, onions, celery, and garlic to the pot.
- Sauté until soft and fragrant, about 3-4 minutes.
Build the Chowder Base
2
- Add Potatoes and Seasonings:
- Stir in potatoes, thyme, smoked paprika, bay leaf, black pepper, and white pepper.
- Cook for 2 minutes to blend flavors.
- Pour in Clam Juice and Simmer:
- Add clam juice and water (or seafood stock).
- Bring to a gentle boil, then reduce to low heat and simmer for 12-15 minutes, until potatoes are tender.
Add the Clams and Dairy
3
- Add Clams and Simmer:
- Stir in chopped clams, and simmer for 3 minutes.
- Thicken the Chowder (Optional):
- In a small bowl, mix 1 tablespoon flour with ¼ cup cold water, then stir into the chowder.
- Simmer for 3 minutes to thicken slightly.
- Finish with Cream and Milk:
- Pour in heavy cream and whole milk.
- Gently heat for 3-4 minutes (do not boil to prevent curdling).
Serve and Garnish
4
- Ladle into Bowls:
- Divide the chowder into serving bowls.
- Garnish:
- Sprinkle with fresh parsley and crispy bacon bits.
- Pair with Bread:
- Serve with oyster crackers or crusty bread for dipping.
- Enhance the Flavor:
- Drizzle with a touch of melted butter for richness.
Pro Tips
5
- For Extra Smokiness: Use smoked clams or smoked paprika.
- Make it Thicker: Mash a few potatoes or add a flour-butter roux.
- For a Lighter Version: Use half-and-half instead of heavy cream.
Notes
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