New England Clam Chowder
New England Clam Chowder
Ingredients
- 6 ounces bacon
- 2 tablespoons butter
- 1 onion, small, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 3 tablespoons all-purpose flour
- 2 cups clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 2 russet potatoes, large, peeled and diced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 2 cups chopped clams
- as needed salt
- as needed black pepper
Instructions
- 1
Add the bacon to a large pot or Dutch oven over medium heat. Cook until the bacon is crispy. This should take about 8-10 minutes.
⏱️ 10 min
- 2
Remove the cooked bacon from the pot with a slotted spoon and set it aside on a paper towel-lined plate to drain. Reserve the rendered bacon fat in the pot.
⏱️ 2 min
- 3
Add the butter to the pot with the reserved bacon fat. Once melted, add the diced onion, minced garlic, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 4
Sprinkle the all-purpose flour over the softened vegetables and stir continuously for 1 minute to create a roux. This will help thicken the chowder.
⏱️ 1 min
- 5
Gradually pour in the clam juice, whole milk, and heavy cream, stirring constantly with a whisk to combine and prevent any lumps from forming.
⏱️ 3 min
- 6
Add the diced russet potatoes, bay leaf, and dried thyme to the pot. Stir to combine all ingredients.
⏱️ 2 min
- 7
Bring the chowder to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook until the potatoes are tender, about 10-15 minutes. Stir occasionally to prevent sticking.
⏱️ 15 min
- 8
Stir in the chopped clams. Cook for an additional 2-3 minutes, just until the clams are heated through. Do not overcook the clams, as they can become tough.
⏱️ 3 min
- 9
Remove the bay leaf from the chowder. Season with salt and black pepper to taste. Adjust seasonings as needed.
⏱️ 2 min
- 10
Ladle the hot New England Clam Chowder into bowls. Crumble the reserved crispy bacon over the top of each serving before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
New England Clam Chowder
- 6 ounces bacon
- 2 tablespoons butter
- 1 onion, small, diced
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 3 tablespoons all-purpose flour
- 2 cups clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 2 russet potatoes, large, peeled and diced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 2 cups chopped clams
- as needed salt
- as needed black pepper
Instructions
- 1
Add the bacon to a large pot or Dutch oven over medium heat. Cook until the bacon is crispy. This should take about 8-10 minutes.
⏱️ 10 min - 2
Remove the cooked bacon from the pot with a slotted spoon and set it aside on a paper towel-lined plate to drain. Reserve the rendered bacon fat in the pot.
⏱️ 2 min - 3
Add the butter to the pot with the reserved bacon fat. Once melted, add the diced onion, minced garlic, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 4
Sprinkle the all-purpose flour over the softened vegetables and stir continuously for 1 minute to create a roux. This will help thicken the chowder.
⏱️ 1 min - 5
Gradually pour in the clam juice, whole milk, and heavy cream, stirring constantly with a whisk to combine and prevent any lumps from forming.
⏱️ 3 min - 6
Add the diced russet potatoes, bay leaf, and dried thyme to the pot. Stir to combine all ingredients.
⏱️ 2 min - 7
Bring the chowder to a gentle simmer over medium heat. Reduce the heat to low, cover, and cook until the potatoes are tender, about 10-15 minutes. Stir occasionally to prevent sticking.
⏱️ 15 min - 8
Stir in the chopped clams. Cook for an additional 2-3 minutes, just until the clams are heated through. Do not overcook the clams, as they can become tough.
⏱️ 3 min - 9
Remove the bay leaf from the chowder. Season with salt and black pepper to taste. Adjust seasonings as needed.
⏱️ 2 min - 10
Ladle the hot New England Clam Chowder into bowls. Crumble the reserved crispy bacon over the top of each serving before serving.
⏱️ 1 min