New England Clam Chowder
Wonderfully creamy New England Clam Chowder is way easier than you think to make at home and about to become a new family favorite! Clam chowder is the ultimate comfort food with tender clams, creamy potatoes and of course salty, smoky bacon. This version uses minced canned clams with added clam juice. Use thick, center-cut bacon and russet potatoes for the best texture; a roux plus heavy cream provides the thickness. For a thicker chowder simmer longer, for a thinner one stir in additional chicken broth. By Jen. 4.98 from 188 votes. Serves 6.
⏱️ Prep: 10 min🍳 Cook: 30 min
Ingredients
| 3 | cans chopped/minced clams in clam juice (6.5 oz each) | |
| 8 ounces | 225 g | clam juice |
| 6 | thick center-cut bacon strips, chopped | |
| 1 tablespoon | 15 ml | butter |
| 2 stalks | celery, finely chopped | |
| 1 | large onion, chopped | |
| 1 1/4 pounds | 565 g | russet potatoes, peeled and diced into 1/4-1/2" cubes (approx. 3 1/2 cups) |
| 3-5 | garlic cloves, minced | |
| 1/4 teaspoon | 1.3 ml | red pepper flakes (optional) |
| 1/3 cup | 80 ml | all-purpose flour |
| 2 cups | 480 ml | low sodium chicken broth |
| 2 teaspoons | 10 ml | chicken bouillon |
| 2 | bay leaves | |
| 1/2 teaspoon | 2.5 ml | each dried parsley, dried oregano, salt |
| 1/4 teaspoon | 1.3 ml | each dried thyme, pepper |
| 1 cup | 240 ml | heavy cream |
| — | oyster crackers (optional garnish) | |
| — | fresh parsley (optional garnish) |
Instructions
- Drain clam juice from the cans into a measuring cup. Add enough bottled clam juice to equal 2 1/2 cups. Set aside.
- In a Dutch oven, cook bacon over medium heat until fat is rendered and slightly brown. Remove half of the bacon with a slotted spoon to a paper towel lined plate. To the remaining bacon and drippings, melt in 1 tablespoon butter over medium heat.
- Increase heat to medium-high and add celery and onion. Sauté for 5-7 minutes or until onions are soft. Add potatoes, garlic, red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute. Stir in chicken broth, reserved 2 1/2 cups clam juice, chicken bouillon, bay leaves and all seasonings. Bring to a boil then reduce to a simmer. Simmer, uncovered, for 15-20 minutes or until potatoes are very tender.
- Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Taste and add salt/pepper to taste. (You may or may not need additional salt depending on how salty your clams and bacon are.) For a thinner or less chunky soup stir in additional heavy cream/milk or chicken broth.
- Top individual servings with reserved bacon and oyster crackers and fresh parsley if desired.