Save A creamy, hearty soup featuring tender clams, smoky bacon, potatoes, and aromatics—classic coastal comfort, perfect for cool evenings.
This chowder reminds me of quiet New England nights spent with family around a warm bowl of soup.
Ingredients
- Chopped canned clams: 2 cups (with juice reserved, about two 6.5 oz cans)
- Russet potatoes: 2 cups peeled and diced
- Yellow onion: 1 cup finely chopped
- Celery: 1/2 cup finely chopped
- Carrots: 1/2 cup finely diced
- Garlic: 2 cloves minced
- Fresh parsley: 2 tablespoons chopped
- Thick-cut bacon: 4 oz diced
- Whole milk: 2 cups
- Heavy cream: 1 cup
- Unsalted butter: 2 tablespoons
- Bottled clam juice: 1 1/2 cups plus reserved clam liquid
- Low-sodium chicken broth: 1 cup
- All-purpose flour: 1/4 cup
- Bay leaf: 1
- Dried thyme: 1/2 teaspoon
- Freshly ground black pepper: 1/2 teaspoon
- Kosher salt: 1/2 teaspoon plus more to taste
Instructions
- Cook bacon:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp Transfer bacon to a paper towel-lined plate reserving 2 tablespoons of drippings in the pot
- Sauté vegetables:
- Add butter to the pot Stir in onion celery carrots and garlic sauté 5 minutes until vegetables are softened
- Make roux:
- Sprinkle flour over vegetables stir constantly for 2 minutes to form a roux
- Add liquids:
- Gradually add clam juice reserved clam liquid and chicken broth stirring to prevent lumps
- Simmer potatoes:
- Add potatoes bay leaf thyme salt and pepper Bring to a simmer and cook uncovered for 15 minutes or until potatoes are tender
- Add dairy:
- Reduce heat to low Stir in milk and heavy cream Simmer 5 minutes more—do not boil
- Add clams and bacon:
- Add clams and half the cooked bacon Simmer gently for 2–3 minutes just until clams are heated through Adjust seasoning as needed
- Serve:
- Remove bay leaf Ladle into bowls garnish with remaining bacon and fresh parsley Serve hot ideally with oyster crackers or crusty bread
Save This recipe is a treasured family moment reminding us of cozy dinners by the fire.
Notes
For extra flavor add a splash of dry white wine with the broth Substitute salt pork for bacon if desired To make gluten-free use a 1:1 gluten-free flour blend Smoked paprika or Old Bay can be sprinkled on top for added depth
Required Tools
Large pot or Dutch oven Cutting board and knife Slotted spoon Ladle Measuring cups and spoons
Allergen Information
Contains dairy (milk cream butter) and shellfish (clams) Contains gluten (flour) use gluten-free flour if needed May contain traces of other allergens depending on processed ingredients always check labels
Save This New England Clam Chowder is sure to warm your soul and delight your taste buds every time.
Recipe FAQs
- → What type of clams works best?
Canned chopped clams with their juice provide a convenient and flavorful base, maintaining tender texture and rich taste.
- → Can I substitute bacon?
Yes, salt pork can be used for a similar smoky depth, or omit for a lighter version emphasizing shellfish flavors.
- → How do you achieve a creamy broth?
The combination of butter, cream, and whole milk stirred in at low heat after simmering creates a smooth, velvety consistency without curdling.
- → Is it possible to make this gluten-free?
Absolutely, replacing all-purpose flour with a 1:1 gluten-free flour blend keeps the thickening effect intact without compromising flavor.
- → What garnishes enhance the dish?
Fresh chopped parsley adds brightness while reserved crisp bacon pieces contribute texture and smoky accents to the final bowl.
- → Can this be made ahead?
It’s best served fresh, but it can be gently reheated; however, cream-based soups may thicken upon standing so add a splash of broth if needed.