Creamy New England Clam Chowder

This Creamy New England Clam Chowder is a rich and comforting soup filled with tender clams, hearty potatoes, bacon, and a silky, flavorful broth. Perfect for a cozy meal on a chilly day, this classic chowder is simple to make and incredibly satisfying!

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Yield

Serves 6-8

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Ingredients

• 4 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1-2 cloves garlic, minced
• 2 stalks celery, chopped
• 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 1/2 teaspoon dried thyme
• 2 (6.5 oz) cans baby clams, drained (reserve the clam juice)
• 1 (8 oz) bottle clam juice
• 2 cups chicken or vegetable broth
• 1 bay leaf
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Oyster crackers or crusty bread, for serving

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Instructions

Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes.
2. Transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.

Step 2: Sauté the Aromatics

1. Add the butter to the pot with the bacon fat.
2. Sauté the onion, garlic, and celery over medium heat until softened, about 5 minutes.

Step 3: Add the Potatoes and Thyme

1. Stir in the diced potatoes and dried thyme.
2. Cook for 2-3 minutes, allowing the flavors to meld.

Step 4: Add the Broth and Clam Juice

1. Pour in the reserved clam juice, bottled clam juice, and chicken (or vegetable) broth.
2. Add the bay leaf and bring the mixture to a boil.
3. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.

Step 5: Make the Cream Base

1. In a small bowl, whisk together the heavy cream, milk, and flour until smooth.
2. Slowly pour the cream mixture into the pot, stirring constantly.
3. Simmer for another 5-10 minutes until the soup thickens.

Step 6: Add the Clams

1. Add the drained clams to the soup and cook for 2-3 minutes until just heated through (don’t overcook the clams to avoid toughness).
2. Season with salt and black pepper to taste.

Step 7: Serve

1. Remove the bay leaf.
2. Ladle the chowder into bowls, sprinkle with crispy bacon and fresh parsley.
3. Serve with oyster crackers or crusty bread.

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Nutritional Information (Per Serving)

Calories,350,Carbohydrates (g),22,Fat (g),23,Protein (g),12,Fiber (g),2,Sugar (g),4,Sodium (mg),750

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Tips for Success

1. Don’t Overcook the Clams: Clams can get rubbery if overcooked. Add them at the end and heat just until warm.
2. Consistency: For a thicker chowder, mash some of the potatoes or add an extra tablespoon of flour.
3. Fresh Clams: If using fresh clams, steam them until they open, then chop and add to the chowder.
4. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove; avoid boiling.

This Creamy Clam Chowder is a hearty, classic dish that’s perfect for warming up any time of year!