Creamy New England Clam Chowder
This classic New England clam chowder delivers a rich, comforting bowl in just over 30 minutes. Packed with tender clams, hearty potatoes, and a creamy finish, it’s an easy cold-weather favorite for any home cook.
Ingredients (Serves 4–6)
Clams:
• 4 cans (6.5 oz each) chopped clams
Clams:
• 4 cans (6.5 oz each) chopped clams
Base:
• 4 slices thick-cut bacon, diced
• 1 tablespoon butter
• 1 medium onion, finely diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
• 4 slices thick-cut bacon, diced
• 1 tablespoon butter
• 1 medium onion, finely diced
• 2 ribs celery, diced
• 2 cloves garlic, minced
Broth and potatoes:
• 3 tablespoons flour
• 2 cups clam juice
• 1 cup chicken broth
• 2–3 potatoes, peeled and diced
• 1 bay leaf
• Thyme (½ teaspoon dried or 2 sprigs fresh)
• 3 tablespoons flour
• 2 cups clam juice
• 1 cup chicken broth
• 2–3 potatoes, peeled and diced
• 1 bay leaf
• Thyme (½ teaspoon dried or 2 sprigs fresh)
Creamy finish:
• 1 cup heavy cream
• Salt and black pepper
• 1 cup heavy cream
• Salt and black pepper
Instructions
- Cook bacon in a large pot until crisp; remove and reserve, leaving drippings.
- Add butter, onion, celery, and garlic. Cook until softened.
- Stir in flour and cook 1 minute.
- Slowly add clam juice and chicken broth, stirring to avoid lumps. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender.
- Stir in clams and cream. Warm gently without boiling.
- Season with salt and pepper. Top with bacon and serve.