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Easy New England Clam Chowder Recipe

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★★★★★

4.9 from 98 reviews

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.

Ingredients

Scale

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

Find it online: https://lucabites.com/easy-new-england-clam-chowder-recipe/