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New England Clam Chowder: A Comforting Bowl of Joy

New England Clam Chowder
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A rich and creamy New England-style clam chowder with tender clams, potatoes, and smoky bacon in a velvety broth. Authentic coastal flavor in every spoonful!

Ingredients

Scale

  • 4 slices of bacon, diced

  • 1 medium onion, chopped

  • 2 stalks celery, chopped

  • 2 garlic cloves, minced

  • 2 tablespoons flour

  • 3 cups diced Yukon Gold or Russet potatoes

  • 1 cup clam juice (canned or bottled)

  • 1 cup water

  • 2 cans (each 185g) chopped clams, drained (reserve juice)

  • 1 cup cream

  • 1/2 teaspoon dried thyme

  • Salt and pepper to taste

  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Render bacon: In large Dutch oven, cook bacon over medium until crisp. Remove, leaving 2 tbsp fat.
  2. Sauté veggies: Cook onion and celery 5 mins until soft. Add garlic; cook 1 min.
  3. Make roux: Stir in flour; cook 2 mins until golden.
  4. Add liquids: Gradually whisk in clam juice and stock. Add potatoes, bay leaves, and thyme.
  5. Simmer: Bring to boil, then reduce heat. Simmer 15 mins until potatoes are tender.
  6. Finish: Stir in cream, milk, canned clams, and seasonings. Heat through (do not boil). Discard bay leaves.
  7. Serve: Garnish with bacon, parsley, and oyster crackers.

Notes

  • Fresh clams: Steam cherrystones in 1/2 cup water until open (3-5 mins). Strain and chop, reserving broth.
  • Lighter option: Substitute half-and-half for heavy cream.
  • Gluten-free: Use cornstarch slurry (2 tbsp cornstarch + 1/4 cup water) instead of flour.
  • Chowder thickens upon standing – thin with milk if needed.

Nutrition

Find it online: https://us.recipesfood.org/new-england-clam-chowder-recipe/

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