Classic New England Clam Chowder
Classic New England Clam Chowder
Ingredients
For the Chowder Base
- 6 ounces thick-cut bacon, diced
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 1 stalk celery, diced
- 1/4 cup all-purpose flour
- 2 cups bottled clam juice
- 1 1/2 pounds Yukon Gold potatoes, peeled and 1/2-inch diced
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Clams and Cream
- 2 cans canned chopped clams, 6.5 ounce cans, drained
- 1 1/2 cups heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. This should take about 8-10 minutes. Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate, reserving the bacon fat in the pot.
⏱️ 10 min
- 2
Add the unsalted butter to the pot with the reserved bacon fat. Once melted, add the diced yellow onion and celery. Sauté over medium heat until the vegetables are softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 4
Gradually whisk in the bottled clam juice, a little at a time, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 5
Add the diced potatoes, fresh thyme, bay leaf, kosher salt, and black pepper to the pot. Bring the chowder back to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 6
Once the potatoes are tender, stir in the drained chopped clams and the heavy cream. Heat the chowder through gently over low heat for 3-5 minutes, being careful not to let it boil, as this can cause the cream to curdle.
⏱️ 5 min
- 7
Remove the bay leaf. Taste the chowder and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min
- 8
Ladle the hot clam chowder into bowls. Garnish each serving with the reserved crispy bacon and fresh chopped parsley. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic New England Clam Chowder
Ingredients
For the Chowder Base
- 6 ounces thick-cut bacon, diced
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 1 stalk celery, diced
- 1/4 cup all-purpose flour
- 2 cups bottled clam juice
- 1 1/2 pounds Yukon Gold potatoes, peeled and 1/2-inch diced
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Clams and Cream
- 2 cans canned chopped clams, 6.5 ounce cans, drained
- 1 1/2 cups heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. This should take about 8-10 minutes. Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate, reserving the bacon fat in the pot.
⏱️ 10 min - 2
Add the unsalted butter to the pot with the reserved bacon fat. Once melted, add the diced yellow onion and celery. Sauté over medium heat until the vegetables are softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 4
Gradually whisk in the bottled clam juice, a little at a time, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 3 min - 5
Add the diced potatoes, fresh thyme, bay leaf, kosher salt, and black pepper to the pot. Bring the chowder back to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 6
Once the potatoes are tender, stir in the drained chopped clams and the heavy cream. Heat the chowder through gently over low heat for 3-5 minutes, being careful not to let it boil, as this can cause the cream to curdle.
⏱️ 5 min - 7
Remove the bay leaf. Taste the chowder and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min - 8
Ladle the hot clam chowder into bowls. Garnish each serving with the reserved crispy bacon and fresh chopped parsley. Serve immediately.
⏱️ 2 min