Classic New England Clam Chowder
There's nothing quite like a bowl of hearty, creamy clam chowder to warm you up on a chilly day. This classic New England-style clam chowder is loaded with tender clams, smoky bacon, and tender potatoes, all simmered in a rich, savory broth. It's comforting, satisfying, and perfect for a cozy meal at home. Whether you're a seasoned cook or a beginner in the kitchen, this clam chowder recipe is easy to follow and guaranteed to impress.
Ingredients
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups clam juice
- 1 cup water
- 2 (6.5 oz) cans of chopped clams, with juice
- 1 cup heavy cream
- 1 cup whole milk
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
Directions
Cook the Bacon. In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Sauté the Vegetables. Add the chopped onion and minced garlic to the pot with the bacon fat. Sauté until the onion is translucent and fragrant, about 5 minutes.
Add Potatoes and Liquids. Stir in the diced potatoes, clam juice, water, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 10-15 minutes.
Thicken the Chowder. In a separate small saucepan, melt the butter over medium heat. Stir in the flour to make a roux and cook for 1-2 minutes until golden brown. Slowly whisk in the heavy cream and milk, then add this mixture to the pot with the potatoes.
Add the Clams. Stir in the chopped clams with their juice and cooked bacon. Simmer the chowder for another 5 minutes until thickened. Season with salt and pepper to taste.
Serve. Ladle the clam chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread.
Recipe tips
If you have access to fresh clams, steam them and use the cooking liquid in place of the canned clam juice for a fresher flavor. For a thicker chowder, increase the amount of roux or reduce the liquid slightly. If you prefer a lighter soup, add more milk. Try adding fresh thyme or a sprinkle of Old Bay seasoning for an extra depth of flavor.
Nutrition Facts (per serving)
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