New England Clam Chowder

Name: New England Clam Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 6 slice thick-cut bacon, diced; 1 medium medium yellow onion, diced; 2 stalk celery stalks, diced; 3 tbsp all-purpose flour; 2 cup bottled clam juice; 2 cup whole milk; 1 cup heavy cream; 1.5 lb Yukon Gold potatoes, peeled and diced into 1/2-inch cubes; 2 can canned chopped clams with their juice; 2 bay leaves bay leaves; 1 tsp fresh thyme leaves; salt and freshly ground black pepper; 2 tbsp fresh flat-leaf parsley, finely chopped

Classic New England Clam Chowder

Proper chowder isn't rushed — the bacon renders slowly, the vegetables build a foundation, and everything simmers until the potatoes break down just enough to thicken the broth naturally. This version respects the tradition while giving you all the techniques to nail it at home.

AmericanDinnerSoupComfort FoodSeafoodWinter

Prep20 min

Cook35 min

Total55 min

Servings6

Difficultymedium

Nutrition

fat26g

carbs22g

protein18g

calories385

Ingredients

6 slicethick-cut bacon, diced
1 mediummedium yellow onion, diced
2 stalkcelery stalks, diced
3 tbspall-purpose flour
2 cupbottled clam juice
2 cupwhole milk
1 cupheavy cream
1½ lbYukon Gold potatoes, peeled and diced into 1/2-inch cubes
2 cancanned chopped clams with their juice
2 bay leavesbay leaves
1 tspfresh thyme leaves
salt and freshly ground black pepper

Garnish

2 tbspfresh flat-leaf parsley, finely chopped(optional)

Instructions

Place the diced bacon in a large, heavy pot and cook over medium heat, stirring occasionally, until the pieces are golden and crispy, 6-8 minutes. The fat should render out completely — this is your flavor base.
⏱ 8 min
Transfer the crispy bacon to a paper towel-lined plate and measure out exactly 3 tablespoons of the rendered fat back into the pot. Discard any excess — too much will make your chowder greasy.
Add the diced onion and celery to the hot bacon fat and cook, stirring frequently, until they're soft and fragrant but not browned, about 5 minutes. You want them completely tender since they won't cook much more.
⏱ 5 min
Sprinkle the flour evenly over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and creates the thickening base for your chowder — don't skip this step.
⏱ 2 min
Slowly pour in the clam juice while whisking constantly to prevent lumps, then gradually whisk in the milk and cream. The mixture should be smooth and creamy with no flour streaks visible.
Add the diced potatoes, bay leaves, and thyme, then bring the mixture to a gentle simmer over medium-high heat. Once it's bubbling, reduce the heat to maintain a steady, gentle simmer.
Let the chowder simmer uncovered, stirring occasionally, until the potatoes are completely tender and some pieces start to break apart, 15-20 minutes. These broken potato bits will naturally thicken your chowder.
⏱ 20 min
Stir in the canned clams with all their juice and the reserved crispy bacon. Simmer for just 3 minutes — any longer and the clams will turn rubbery.
⏱ 3 min
Fish out and discard the bay leaves, then taste and season generously with salt and pepper. The chowder should coat a spoon but still pour easily.
Ladle into bowls and top with a sprinkle of fresh parsley if using. Serve immediately with oyster crackers or crusty bread for the full New England experience.