Name: New England Clam Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 hearty servings
Cuisine: American
Ingredients: 4 slices thick-cut bacon, chopped; 1 medium yellow onion, finely diced; 2 celery stalks, finely diced; 3 tbsp unsalted butter; 1/3 cup all-purpose flour; 4 cups whole milk; 1 cup heavy cream; 2 cups bottled clam juice; 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 2 bay leaves; 1 tsp dried thyme; 3 cans (6.5 oz each) minced clams, drained with juice reserved; 1 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 2 tbsp fresh flat-leaf parsley, chopped; Oyster crackers, for serving

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A rich and creamy New England Clam Chowder loaded with tender potatoes, briny clams, and smoky bacon in a velvety dairy broth. This classic coastal soup is pure comfort in a bowl, finished with fresh parsley and served with oyster crackers.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings4

Yield4 hearty servings

Nutrition Facts

Per serving (estimated)

560 kcalCalories
33 gFat
18 gSaturated Fat
42 gCarbs
3 gFiber
11 gSugar
24 gProtein
920 mgSodium
1050 mgPotassium
250 mgCalcium
4 mgIron
18 mgVitamin C
450 mcgVitamin A

Ingredients

For the base

4 slices thick-cut bacon, chopped
1 medium yellow onion, finely diced
2 celery stalks, finely diced
3 tbsp unsalted butter
1/3 cup all-purpose flour
4 cups whole milk
1 cup heavy cream
2 cups bottled clam juice

For the chowder

1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 bay leaves
1 tsp dried thyme
3 cans (6.5 oz each) minced clams, drained with juice reserved
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped
Oyster crackers, for serving

Directions

Cook the chopped bacon in a large Dutch oven over medium heat until crisp, about 6 to 8 minutes. Transfer to a paper towel–lined plate, leaving about 2 tablespoons of fat in the pot.
Add the butter to the bacon fat and melt over medium heat. Stir in the onion and celery and cook until softened and translucent, about 5 minutes. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw taste.
Slowly whisk in the milk, heavy cream, and clam juice, scraping the bottom of the pot to loosen any browned bits. Add the potatoes, bay leaves, and thyme, and bring the mixture to a gentle simmer.
Reduce heat to low and cook, stirring occasionally, until the potatoes are fork-tender, about 18 to 20 minutes. Do not let the chowder boil or the dairy may curdle.
Stir in the drained clams, reserved clam juice (as desired for brininess), salt, and pepper. Simmer gently for 5 more minutes to let the flavors meld.
Remove and discard the bay leaves. If the chowder is thinner than you like, mash a few potato cubes against the side of the pot to naturally thicken the broth. Taste and adjust seasoning.
Ladle into warm bowls and garnish with the reserved crispy bacon and a sprinkle of fresh parsley. Serve hot with a handful of oyster crackers on the side.

Cook’s Notes

For the deepest flavor, use fresh shucked littleneck or cherrystone clams when in season; otherwise, high-quality canned minced clams are a reliable substitute.
Keep the heat low once the dairy goes in; a hard boil will scald the milk and cause it to curdle.
Yukon Gold potatoes hold their shape and break down just enough to give the chowder its signature creamy body without turning to mush.
Leftovers thicken noticeably as they cool. Reheat gently on the stove with a splash of milk to restore the original silky consistency.
For a more traditional Yankee version, swap the bacon for 2 ounces of cubed salt pork rendered slowly at the start.