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New England Clam Chowder

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New England Clam Chowder is a rich and creamy soup made with tender clams, potatoes, and a savory broth. It’s a comforting classic from the Northeast, perfect for chilly days.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups diced potatoes (Yukon gold or russet)
  • 1 cup bottled clam juice
  • 1 cup water
  • 2 (6.5 oz) cans chopped clams, drained and juice reserved
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute more.
  3. Sprinkle in flour and stir to coat the onions, cooking for 1-2 minutes to form a roux.
  4. Add diced potatoes, clam juice, and water (including reserved juice from canned clams). Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 10-15 minutes.
  5. Stir in clams, heavy cream, thyme, salt, and pepper. Simmer for 5 more minutes, ensuring clams are heated through but not overcooked.
  6. Top with crispy bacon and fresh parsley before serving.

Notes

  • Do not overcook the clams—they can become tough.
  • For thicker chowder, mash a few potatoes or stir in more flour before adding cream.
  • Serve with oyster crackers or crusty bread.

Nutrition

Find it online: https://ukfinda.com/new-england-clam-chowder/