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a creamy New England clam chowder in a wide white bowl, scattered with crisp bacon, fresh parsley, and cracked pepper, a hunk of crusty sourdough alongside, on a rustic wood table, natural window light, shallow depth of field, landscape orientation

Classic New England Clam Chowder

Hearty and flavorful chowder filled with delicious, creamy broth, tender clams, potatoes and crispy, smoky bacon.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon chopped
  • 1 medium yellow onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 3 cups clam juice
  • 1.5 lb Yukon gold potatoes peeled and cubed
  • 1 tsp fresh thyme leaves
  • 2 cups heavy cream
  • 3 cans chopped clams drained, juice reserved
  • salt and black pepper to taste
  • 2 tbsp fresh parsley chopped

Method
 

  1. Cook the bacon in a large pot over medium heat until crisp, then remove and set aside, leaving the drippings.
  2. Add the onion and celery to the drippings and cook 5 minutes until softened, then stir in the garlic for 1 minute.
  3. Sprinkle in the flour and cook 1 minute, then whisk in the clam juice until smooth.
  4. Add the potatoes and thyme, bring to a simmer, and cook 15 to 18 minutes until the potatoes are fork-tender.
  5. Stir in the cream and clams and warm through for 3 to 4 minutes, just until heated (don't boil the clams or they'll toughen).
  6. Season with salt and pepper, then ladle into bowls and top with crispy bacon and parsley.

Notes

For an extra-thick chowder, mash a few of the cooked potatoes against the side of the pot.