Print

Classic New England Clam Chowder

A hearty bowl of creamy clam chowder topped generously with crumbled bacon pieces.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, creamy, and comforting bowl of traditional New England clam chowder using simple steps for a satisfying homemade meal.

Ingredients

Scale
  • 6 slices bacon, cut into pieces
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 4 cups clam juice (from canned clams)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 medium potatoes, peeled and diced
  • 2 cans (6.5 oz each) chopped clams, drained (reserve juice)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Cook the bacon in a large pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the chopped onion and celery to the pot. Cook in the bacon fat until soft, about 5 to 7 minutes.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute. This cooks out the raw flour taste.
  4. Slowly whisk in the reserved clam juice until the mixture is smooth. Bring to a simmer and cook until slightly thickened.
  5. Add the diced potatoes and cook until they are tender, about 10 to 15 minutes.
  6. Reduce the heat to low. Stir in the milk and heavy cream. Heat through gently, but do not let the soup boil after adding the dairy.
  7. Stir in the drained chopped clams, salt, and pepper. Heat for 5 more minutes until the clams are warmed through.
  8. Serve the chowder hot, garnished with the reserved crisp bacon pieces.

Notes

  • For a thicker chowder, mash about one quarter of the cooked potatoes against the side of the pot before adding the milk.
  • If you use fresh clams, you must steam them first and reserve their liquor for the broth base.
  • Serve with oyster crackers or crusty bread for dipping.

Nutrition

Find it online: https://rosatasty.com/clam-chowder-recipe/