New England Clam Chowder
New England clam chowder is pure comfort in a bowl: tender clams, buttery potatoes, and smoky bacon folded into a rich, velvety cream broth. Best served with oyster crackers or crusty bread for dunking on a cold evening.
- Prep time
- 20 mins
- Cook time
- 35 mins
- Total time
- 55 mins
- Servings
- 6 servings
- Calories
- 450
Ingredients
- 4 slices bacon, chopped
- 1 large onion, finely diced
- 2 celery ribs, finely diced
- 3 tablespoons all-purpose flour
- 2 cups bottled clam juice
- 2 (6.5 oz) cans chopped clams, juices reserved
- 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 2 cups half-and-half
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Oyster crackers, for serving
Instructions
- Cook the chopped bacon in a heavy pot over medium heat until crisp, about 8 minutes. Lift out the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the onion and celery to the bacon fat and cook, stirring often, until soft and translucent, about 6 minutes.
- Sprinkle in the flour and stir constantly for 2 minutes to form a blond roux — this will thicken the chowder.
- Slowly pour in the clam juice, whisking as you go to keep it smooth. Add the reserved canned clam juices, potatoes, bay leaf, and thyme.
- Bring to a gentle simmer and cook for 12 to 15 minutes, until the potatoes are tender when pierced with a fork.
- Stir in the half-and-half and butter. Add the chopped clams and cook 3 more minutes — no longer, or the clams will turn rubbery.
- Remove the bay leaf. Season generously with salt and plenty of black pepper. Ladle into warm bowls and top with the crispy bacon and parsley, with oyster crackers on the side.
Pro tips
- Do not drain the canned clam juice — it is liquid gold that deepens the chowder's briny flavor.
- Add the clams at the very end and cook them just 3 minutes; overcooked clams turn tough and chewy.
- Yukon Gold potatoes hold their shape better than russets and give the broth a natural silkiness.
- A splash of clam juice at the end can brighten the whole pot if the flavors taste flat.
Frequently asked questions
Should I use fresh or canned clams?
Canned chopped clams with their juice work beautifully and are what most home cooks use. If you have fresh clams, steam them open first and use the strained liquor as part of the broth.
How do I make my chowder thicker?
Thick chowder comes from the flour roux plus the starch released by the simmering potatoes. If it still seems thin, simmer uncovered a few extra minutes or mash a few potato chunks against the pot.
Is New England clam chowder made with tomatoes?
No — New England chowder is the creamy white one. Manhattan clam chowder uses a tomato-based broth and is a completely different, clear soup.
How long does clam chowder keep?
Store it in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often — never boil it, or the cream may split.