Classic Clam Chowder

New England Clam Chowder is much more than just a dish; it’s a culinary emblem steeped in the rich traditions of New England culture. This creamy, hearty soup has long been cherished by locals and visitors alike, evoking feelings of warmth and nostalgia with every spoonful. Often associated with cold coastal evenings, clam chowder serves as a comforting reminder of the region's maritime heritage. With its delectable blend of flavors and textures, this dish encapsulates the essence of New England's rugged yet inviting character.

Discover the heartwarming flavors of New England with this classic clam chowder recipe. This creamy, savory soup unites fresh clams, thick-cut bacon, and hearty potatoes in a delectable blend of textures and tastes. Perfect for chilly evenings, each spoonful evokes nostalgia and comfort rooted in New England’s rich culinary tradition. Follow our step-by-step guide to create a satisfying dish that brings a slice of coastal warmth to your table, ideal for sharing with family and friends.

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Ingredients

4 slices of thick-cut bacon, chopped

1 medium onion, diced

2 celery stalks, diced

2 medium potatoes, peeled and diced

2 cups fresh clams, shucked (or 2 cups canned clams, drained)

1 cup heavy cream

1 cup milk (whole or low-fat)

2 tablespoons butter

2 teaspoons all-purpose flour

1 teaspoon dried thyme

2 bay leaves

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Render the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Sauté the Vegetables: In the same pot, add onions and celery. Sauté in the bacon fat until the onion is translucent (about 5 minutes), stirring occasionally.

Add Potatoes and Seasonings: Stir in the diced potatoes, thyme, and bay leaves. Cook for an additional minute, allowing the flavors to combine.

Incorporate Clams: (If using fresh clams, reserve the clam juice). Add the clams and cover with 4 cups of water. If using canned clams, add them directly with their juice. Bring to a gentle boil.

Thicken the Chowder: In a small bowl, melt the butter and whisk in the flour to create a roux. Gradually add the heavy cream and milk, stirring until smooth. Pour this mixture into the pot with the clam broth and simmer for 15-20 minutes, until the potatoes are tender.

Final Touches: Remove the bay leaves, season with salt and pepper to taste, and stir in the reserved bacon for added flavor and crunch.

Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread on the side.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings