New England Clam Chowder Recipe 🍲🦪

Creamy, comforting, and packed with tender clams – this is the ultimate coastal classic that warms you from the inside out!

Ingredients

For the Base

• 4 slices thick-cut bacon, diced
• 1 large yellow onion, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups clam juice (from cans/bottled)
• 2 cups fish or chicken stock
• 2 bay leaves
• 1 tsp fresh thyme leaves
• ½ tsp black pepper
• ¼ tsp white pepper (optional)

For the Cream Mixture

• 2 cups heavy cream
• 1 cup whole milk
• 1 lb Yukon Gold potatoes, ½” diced
• 3 (6.5 oz) cans chopped clams, drained (juice reserved)
• 1 cup fresh clams (optional for garnish)

For Serving

• Oyster crackers
• Fresh parsley, chopped
• Hot sauce (optional)
• Crusty bread

Step-by-Step Instructions

1. Render the Bacon

1. In a Dutch oven, cook bacon over medium heat until crisp (6-8 mins)
2. Remove bacon with slotted spoon, leave 3 tbsp fat in pot

2. Sauté the Vegetables

1. Add onion and celery to bacon fat, cook 5 mins until soft
2. Add garlic, cook 1 minute until fragrant
3. Sprinkle flour over veggies, stir to coat (2 mins)

3. Build the Broth

1. Gradually whisk in clam juice and stock
2. Add bay leaves, thyme, and peppers
3. Bring to simmer, stirring constantly

4. Cook the Potatoes

1. Add diced potatoes, simmer 12-15 mins until tender
2. Reduce heat if boiling too vigorously

5. Finish with Cream & Clams

1. Stir in cream and milk, heat gently (don’t boil)
2. Add canned clams, cook 2 mins just to heat through
3. Remove bay leaves

6. Adjust Consistency

• Too thick? Add more stock/milk
• Too thin? Mix 1 tbsp cornstarch with 2 tbsp water, stir in

7. Serve

1. Ladle into bowls, top with:
   • Reserved bacon
   • Fresh parsley
   • Fresh clams (if using)
2. Serve with oyster crackers and crusty bread

Pro Tips

🔹 Clam juice quality matters – use bottled or from fresh clams
🔹 Don’t overcook clams – they get rubbery
🔹 Make ahead – flavors deepen overnight
🔹 For richer texture – blend 1 cup chowder, then stir back in

Common Variations

• Manhattan Style: Tomato-based (not traditional New England)
• Rhode Island Style: Clear broth (no cream)
• Luxury Upgrade: Add lobster meat or scallops

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