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Easy Homemade New England Clam Chowder Recipe

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This creamy, comforting clam chowder is made with bacon, potatoes, and tender clams in a rich, savory broth. It’s the perfect cozy meal for cold, rainy days.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth, low-sodium
  • 2 medium Russet potatoes, peeled and cubed into 1/2-inch pieces
  • 2 cups half-and-half
  • 1 cup whole milk
  • 3 cans (6.5 ounces each) chopped clams, drained with juice reserved
  • 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 (5 minutes): Place your Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s crispy and the fat has rendered out. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
  2. Sauté the aromatics (5-7 minutes): Add the diced onion and celery to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the onion is translucent and the celery is softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux (2 minutes): Sprinkle the flour over the cooked vegetables. Stir constantly with your wooden spoon for about 2 minutes. The mixture will look pasty and slightly golden.
  4. Add the liquids (5 minutes): Slowly pour in the chicken broth while whisking or stirring vigorously to prevent lumps. Then add the reserved clam juice from the cans. Bring the mixture to a gentle simmer. Add the bay leaf and fresh thyme.
  5. Cook the potatoes (15-20 minutes): Add the cubed potatoes to the pot. Bring the chowder to a gentle boil, then reduce the heat to low and let it simmer until the potatoes are tender but still hold their shape.
  6. Add the dairy and clams (5 minutes): Reduce the heat to low. Pour in the half-and-half and whole milk, stirring gently. Add the drained chopped clams. Let everything warm through for about 5 minutes. Do not let the chowder boil.
  7. Season and serve (2 minutes): Remove the bay leaf. Taste the chowder and add salt and pepper as needed. Stir in the crispy bacon pieces, reserving a few for garnish. Ladle into bowls and top with fresh parsley and the reserved bacon bits.

Notes

Don’t rush the bacon. Watch your heat with the dairy to prevent curdling. Season in layers. Let the chowder rest for 5-10 minutes before serving for best flavor. If too thick, add a splash of milk or broth. If too thin, simmer uncovered for 5-10 minutes.

Nutrition

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

Find it online: https://bakebelle.com/easy-homemade-new-england-clam-chowder-recipe/