New England Clam Chowder

4.50 from 16 votes

New England Clam Chowder

This New England Clam Chowder is packed with clams, potatoes, crispy bacon, all in the comfort of a creamy chowder. A bowl of this classic recipe will leave you fully satisfied. With a list of ingredients both inexpensive and easy to find, fool-proof instructions, this recipe is perfect any night of the week.

Prep Time15

Cook Time40

Total Time55

Course: Lunch, Soup

Cuisine: American

Keyword: clam chowder, new england clam chowder

Servings:

Calories: 402kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

6 slices bacon chopped
2 tablespoon butter unsalted
2 large onions chopped
2 stalks celery chopped
3 cloves garlic minced
⅓ cup all-purpose flour
4 cups clam juice
1 pound russet potatoes peeled and cut into bite size pieces
1 ½ cups half and half
1 bay leaf
19 ½ ounce clams drained and juices reserved, chopped (3 cans 6.5 oz each)
salt and pepper to taste
2 tablespoon parsley chopped, for garnish
oyster crackers for serving

US Customary - Metric

Instructions

Cook the bacon in a large Dutch oven until crisp. Transfer it to a towel paper lined plate to drain.
Add the 2 tbsp of butter to the pot and melt over medium-high heat. Stir in the onions and celery and cook for 3 to 5 minutes until softened. Add the garlic and saute for 30 seconds until aromatic.
Sprinkle the flour all over the onion mixture and stir. Cook for 2 minutes to remove the raw flour taste.
Pour in the clam juice and stir. Add the potatoes, bay leaf, salt, pepper and stir everything together. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally for 15 to 20 minutes or the potatoes are fork tender.
Stir in the clams, half and half and cook for another 2 minutes. Discard the bay leaf. Crumble the bacon and stir it in the chowder.

Notes

You can either keep your leftover chowder in the pot it was cooked in, or transfer it to an airtight container. It'll last 3-4 days refrigerated. Reheat on the stovetop over medium heat, or in the microwave.
If you find it has thickened up too much after storing, you can add a splash more clam juice. All out of clam juice? Chicken, veggie broth or simply water will do the trick as well.

Nutrition