New England Clam Chowder

★ 3.9 · Medium

Creamy, thick, and studded with tender clams and potatoes, this chowder is a New England classic best eaten with oyster crackers on a chilly day.

20 minPrep Time

35 minCook Time

55 minTotal Time

6 servings (about 2.5 quarts)Yield

Why You'll Love This

Thick, creamy, classic New England style
Smoky bacon and briny clams in every bite
Restaurant-quality texture at home

Ingredients

4 slicesbacon, chopped
1 mediumyellow onion, diced
2 stalkscelery, diced
3 tablespoonsunsalted butter
0.33 cupall-purpose flour
3 (6.5 ounce) canschopped clams, juice reserved separately
2 cupsbottled clam juice (or juice from the cans plus water to make 2 cups)
2 cupswhole milk
1 cupheavy cream
1.5 poundsyellow potatoes, peeled and diced into 0.5-inch cubes
2bay leaves
1 teaspoonsalt, plus more to taste
0.5 teaspoonblack pepper
2 tablespoonschopped fresh chives or parsley

Nutrition (estimated per serving)

390Calories

18gProtein

22gFat

30gCarbs

2gFiber

760mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a large 5-quart pot, cook the chopped bacon over medium heat for 6 to 8 minutes, stirring occasionally, until crisp and the fat has rendered out.
Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the fat in the pot.
Add the onion and celery to the bacon fat and cook over medium heat for 5 minutes, stirring occasionally, until softened but not browned.
Add the butter to the pot and let it melt, then sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw flour taste, forming a thick paste.
Slowly whisk in the reserved clam juice mixture a little at a time, whisking constantly so no lumps form.
Whisk in the milk and heavy cream, then add the diced potatoes, bay leaves, salt, and pepper.
Bring the chowder to a gentle simmer over medium heat, stirring often so the bottom does not scorch, then reduce heat to low.
Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and the broth has thickened enough to coat the back of a spoon.
Stir in the chopped clams and cooked bacon and heat through gently for 3 to 4 minutes - do not let the chowder boil hard at this stage or the clams will turn rubbery.
Remove the bay leaves and discard them.
Taste and adjust salt and pepper as needed.
Ladle into bowls and top with chopped chives or parsley.

Tips

Keep the heat at a gentle simmer once the dairy and clams go in - a hard boil can cause the cream to separate and toughen the clams.
For extra flavor, save a few crisp bacon pieces to sprinkle on top of each bowl instead of stirring all of it in.