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New England Clam Chowder is more than just a dish; it's a beloved comfort food that warms the heart and soul. Originating from the coastal regions of New England, this creamy chowder showcases the rich bounty of the sea, making it a staple in local cuisine. Its hearty texture and savory flavors have made it a favorite among seafood lovers and those seeking a taste of coastal life.

Classic New England Clam Chowder

Indulge in the creamy comfort of New England Clam Chowder, perfect for chilly days or festive gatherings. This easy weeknight dinner showcases fresh clams, smoky bacon, and hearty potatoes in a rich, velvety broth that warms the soul. With just one hour of prep, you can bring a taste of coastal tradition to your table. Try this classic recipe tonight and enjoy a bowl of pure nostalgia and flavor. Save this for later and make it a family favorite!
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Ingredients
  

4 cups fresh clams (cleaned and shucked, or canned clams)

4 cups clam juice or seafood stock

4 slices of thick-cut bacon (diced)

1 medium onion (finely chopped)

2 stalks of celery (diced)

1 large potato (peeled and diced)

1 cup heavy cream

1 cup whole milk

2 tablespoons all-purpose flour

2 tablespoons unsalted butter

1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

2 bay leaves

Salt and pepper to taste

Fresh parsley (for garnish)

Instructions
 

Prepare the Clam Base: If using fresh clams, steam them in a large pot with a splash of water until they open (about 5-7 minutes). Remove from heat, shuck the clams, and reserve the clam juice. Strain the juice through a fine-mesh sieve to remove any grit.

    Cook the Bacon: In a large heavy-bottomed pot, cook the diced bacon over medium heat until crispy (about 5-7 minutes). Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

      Sauté Aromatics: Add the diced onion and celery to the pot with the bacon fat. Sauté until the onion becomes translucent (about 5 minutes). Stir in the thyme and flour, cooking for an additional 2 minutes to form a roux.

        Build the Chowder: Gradually add the clam juice (or seafood stock) while stirring constantly to avoid lumps. Then, add the diced potatoes and bay leaves. Bring the mixture to a gentle simmer, cover, and cook until potatoes are tender (approximately 15-20 minutes).

          Add the Dairy: Once the potatoes are tender, reduce the heat to low. Stir in the heavy cream and milk, mixing well. Cook for an additional 5-10 minutes, do not let it boil.

            Finish with Clams: Add the chopped clams and crispy bacon back into the pot. Season with salt and pepper to taste. Allow the chowder to simmer for another 5 minutes, ensuring the clams are heated through.

              Serve: Remove the bay leaves and ladle the chowder into bowls. Garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings