Easy New England Clam Chowder Recipe

Introduction

Experience the comforting flavors of New England with this easy clam chowder recipe. Creamy, hearty, and filled with tender clams and crispy bacon, it’s perfect for cozy dinners any time of year.

Ingredients

• 4 slices thick cut bacon, cut into 1-inch pieces
• 1 large onion, diced
• 2 ribs celery, diced
• 1 clove garlic, minced
• 1/4 teaspoon dried thyme
• 3 medium russet potatoes, cut into 1/2-inch cubes
• 1 cup chicken stock OR 1 cup water with 1 teaspoon chicken base
• 8 ounce bottle clam juice
• 2 cups heavy cream or half and half, divided
• 1/3 cup all-purpose flour
• 2 (6.5 ounce) cans chopped clams (undrained)
• Salt and pepper to taste
• Oyster crackers for serving (optional)

Instructions

1. Step 1: In a large Dutch oven or stockpot, cook the bacon over medium-high heat until browned, about 7 minutes. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Set aside.
2. Step 2: Leaving the bacon grease in the pot, add diced onion and celery. Cook over medium heat until softened, about 5 minutes.
3. Step 3: Stir in the minced garlic and cook for about 30 seconds, stirring often to prevent burning.
4. Step 4: Add dried thyme, cubed potatoes, chicken stock or water with chicken base, and clam juice. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
5. Step 5: In a small bowl, whisk together 1 cup of half and half and the flour until smooth. Slowly stir this mixture into the soup. Return to a simmer and cook 2-3 minutes until the chowder thickens.
6. Step 6: Add the canned clams with their juice and the remaining half and half. Cook 1-2 minutes more until heated through. Season with salt and pepper to taste.
7. Step 7: Garnish with the crispy bacon pieces and fresh parsley if desired. Serve hot with oyster crackers on the side.

Tips & Variations

• For a richer chowder, use heavy cream instead of half and half.
• To add extra flavor, sauté a few slices of chopped smoked bacon along with the onions and celery.
• If you prefer a thicker chowder, add an extra tablespoon of flour to the cream mixture.
• Fresh clams can be substituted for canned ones if available; steam and chop before adding to the soup.

Storage

Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. If the chowder thickens too much, thin with a little milk or clam juice when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chowder dairy-free?

Yes, you can substitute the cream with coconut milk or a dairy-free cream alternative. Keep in mind it will change the flavor slightly but still result in a creamy texture.

How can I tell if the clams are cooked properly?

Canned clams are pre-cooked, so you only need to heat them through in the chowder for a couple of minutes. If using fresh clams, cook them until their shells open, then chop and add to the chowder at the end to avoid overcooking.

Easy New England Clam Chowder Recipe

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This Easy New England Clam Chowder recipe is a classic, creamy soup packed with tender clams, crispy bacon, and hearty potatoes. Made with simple ingredients and cooked on the stovetop, it’s a comforting and delicious dish perfect for chilly days or whenever you crave a taste of New England.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: New England, American

Ingredients

Scale 1x2x3x

Meat and Seafood

• 4 slices thick cut bacon, cut into 1-inch pieces
• 2 (6.5 ounce) cans chopped clams (undrained)

Produce

• 1 large onion, diced
• 2 ribs celery, diced
• 1 clove garlic, minced
• 3 medium russet potatoes, cut into 1/2-inch cubes

Liquids

• 1 cup chicken stock OR 1 cup of water and 1 teaspoon chicken base
• 8 ounce bottle clam juice
• 2 cups heavy cream or half and half, divided

Dry Ingredients and Seasonings

• 1/4 teaspoon dried thyme
• 1/3 cup all-purpose flour
• Salt and pepper to taste

Optional

• Oyster crackers for serving
• Fresh parsley for garnish

Instructions

1. Cook bacon: In a large Dutch oven or stockpot, cook the bacon over medium-high heat until browned, about 7 minutes. Once crispy, remove the bacon and place on a paper towel-lined plate to drain. Set aside for garnish.
2. Sauté vegetables: Leaving the bacon grease in the pot, add the diced onion and celery. Cook over medium heat until softened and translucent, about 5 minutes.
3. Add garlic: Stir in the minced garlic and cook for 30 seconds, stirring frequently to prevent burning and release the aroma.
4. Add herbs and liquids: Stir in dried thyme, cubed potatoes, chicken stock (or water with chicken base), and clam juice. Bring the mixture to a boil, then reduce heat and simmer gently for 20 minutes or until the potatoes are tender and cooked through.
5. Make the creamy base: In a small bowl, whisk together 1 cup of the half and half with the flour until smooth. Slowly pour this mixture into the simmering soup, stirring constantly to avoid lumps. Return soup to a simmer and cook for 2 to 3 minutes until it thickens to a creamy consistency.
6. Add clams and finish: Stir in the canned clams with their juice along with the remaining half and half. Cook for an additional 1 to 2 minutes until the clams are heated through. Season the chowder with salt and pepper to taste.
7. Serve and garnish: Ladle the chowder into bowls and garnish with the cooked bacon pieces and fresh parsley if desired. Serve with oyster crackers for an authentic touch.

Notes

• Using chicken base with water is a convenient substitute for chicken stock and adds good flavor.
• Heavy cream will make the chowder richer, while half and half offers a lighter option.
• Make sure to cook the flour and cream mixture thoroughly to avoid a raw flour taste.
• You can adjust the thickness of the chowder by adding more or less flour mixture to your preference.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Keywords: New England Clam Chowder, clam chowder recipe, creamy clam soup, classic chowder, seafood soup, easy clam chowder