Description
This classic New England Creamy Clam Chowder recipe delivers a rich and comforting soup made from fresh or canned clams, smoky bacon, tender potatoes, and a creamy broth seasoned with fresh herbs. Ideal for cozy dinners, this chowder balances savory flavors with a smooth texture and is served best with crusty bread.
Ingredients
Meats and Seafood
- 6 ounces bacon, diced (or salt pork for traditional flavor)
- 1 ½ cups clams, finely chopped (from 3 6.5-ounce cans or about 6 lbs fresh clams in shell)
Vegetables and Aromatics
- 1 large onion, finely chopped
- 6 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 pounds red skin potatoes, diced
- Freshly cracked black pepper, to taste
- Fresh chives or parsley, minced (optional for garnish)
Liquids and Seasonings
- ⅓ cup all purpose flour
- 4 cups clam juice (from 4 8-oz bottles or reserved from steaming fresh clams)
- 2 cups water
- 1 large sprig thyme
- 1 bay leaf
- 2 cups heavy cream
- Kosher salt, as needed
Serving Suggestion
- Crusty bread (optional)
Instructions
- Cook the Bacon: Add the diced bacon to a large pot or Dutch oven over medium-high heat. Cook for about 10 minutes until the bacon is crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.
- Sauté Aromatics: To the reserved bacon fat, add chopped onions and celery. Cook for 8 minutes until translucent, then add minced garlic and cook another 2 minutes until fragrant.
- Add Flour: Stir in the all-purpose flour and cook for one more minute to form a roux, which will help thicken the chowder. For a thicker texture, you can double the flour amount here.
- Add Liquids and Potatoes: Pour in clam juice and water, then add the thyme sprig, bay leaf, and diced potatoes. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low to simmer. Season with freshly cracked black pepper, cover, and cook for 20 minutes or until potatoes are fork-tender.
- Finish Chowder: Remove from heat. Stir in chopped clams, crispy bacon (reserve a little bacon for garnish), heavy cream, and minced chives or parsley if using. Discard bay leaf and thyme sprig. Taste and adjust seasoning with kosher salt and additional pepper as needed.
- Serve: Ladle chowder into bowls. Garnish with reserved bacon and extra fresh herbs if desired. Serve hot with crusty bread on the side for dipping.
- Prepare Fresh Clams (Optional): Select fresh cherrystone or littleneck clams, scrub well to remove sand. Purge if desired by soaking in water with a sprinkle of flour or corn starch. Boil 2 cups water or water and white wine in a large pot, add clams, cover, and cook until all have opened (about 5–10 minutes). Remove opened clams with tongs, discard any unopened. Cool, remove clams from shells, finely chop, and strain clam juice for chowder.
Notes
- Salt pork can be used instead of bacon for a more authentic traditional flavor.
- Doubling the flour increases chowder thickness if desired.
- Use bottled clam juice to supplement if fresh clam juice is insufficient.
- Discard any clams that do not open during cooking to avoid food safety risks.
- Serve the chowder with crusty bread to soak up the creamy broth.
- Fresh herbs like chives or parsley add a nice fresh garnish but are optional.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: New England, American
