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Easy Homemade New England Clam Chowder Recipe

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A velvety, creamy New England clam chowder with smoky bacon, tender clams, and a secret blending trick for the perfect texture. This comforting soup comes together in about 45 minutes and is perfect for cozy nights.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 large yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth (low-sodium)
  • 1 cup clam juice
  • 2 large Russet potatoes, peeled and diced into ½-inch cubes
  • 2 pounds fresh clams, scrubbed clean OR 3 cans (6.5 oz each) chopped clams, drained with juice reserved
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley for garnish
  • Oyster crackers for serving

Instructions

  1. Cook the bacon: Place chopped bacon in a cold large heavy-bottomed pot or Dutch oven. Turn heat to medium and cook, stirring occasionally, until crispy (8-10 minutes). Transfer bacon to a paper towel-lined plate with a slotted spoon, leaving rendered fat in the pot.
  2. Sauté the aromatics: Add diced onion and celery to the pot with bacon fat. Cook over medium heat, stirring occasionally, until onion is translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  3. Make the roux: Sprinkle flour over the sautéed vegetables and stir constantly for 2-3 minutes until a smooth paste forms and smells slightly nutty.
  4. Add the liquids: Slowly pour in chicken broth while whisking constantly to prevent lumps. Add clam juice and stir until smooth. Bring to a gentle simmer.
  5. Add potatoes and aromatics: Add diced potatoes, fresh thyme, and bay leaf. Stir, reduce heat to medium-low, and simmer gently until potatoes are tender when pierced with a fork (15-20 minutes).
  6. The secret step: Remove bay leaf. Using an immersion blender, blend about half the soup directly in the pot. Alternatively, scoop out 1½ cups of soup base (potatoes and liquid) and blend in a regular blender until smooth, then stir back into the pot.
  7. Add clams and cream: Reduce heat to low. Stir in heavy cream and clams (fresh cooked clams with their liquor or drained canned clams). Warm through gently for 3-5 minutes. Do not let it boil.
  8. Season and finish: Taste and season with salt and pepper. Stir in most of the reserved crispy bacon, reserving some for garnish. Remove from heat.
  9. Rest and serve: Let chowder sit off heat for 5-10 minutes. Ladle into bowls, garnish with fresh parsley and remaining bacon bits, and serve with oyster crackers.

Notes

For best results, do not let the chowder boil after adding cream to prevent curdling. Salt strategically as bacon, clam juice, and canned clams are already salty. The chowder tastes even better the next day. For freezing, leave out the cream and add it fresh when reheating.

Nutrition

Keywords: clam chowder, New England clam chowder, easy clam chowder, homemade clam chowder, creamy clam chowder, seafood soup, comfort food

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