New England Clam Chowder
This chowder tastes like the coast to me. Thick and creamy, full of tender potatoes and sweet clams, with little bits of crisp bacon on top.
We spent a week in Maine one summer, and I ate a bowl of clam chowder almost every day, so now making it at home brings a little of that trip back. It is a bowl for a raw, blustery day, the kind you want to eat by a window while the weather does its worst outside.
Canned clams make it doable any time of year, and a few strips of bacon give it that smoky depth. It is easier than it looks.
Why You’ll Love This Clam Chowder
- Thick, creamy, and full of clams and potatoes.
- Smoky depth from bacon in every bowl.
- Canned clams make it easy any time of year.
- Tastes even better the next day.
Ingredients for Clam Chowder
- 4 slices bacon, chopped
- 2 tablespoons butter
- 1 onion, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 3 cups chicken or clam broth
- 2 (6.5 oz) cans chopped clams, juice reserved
- 1 pound potatoes, diced
- 1 1/2 to 2 cups half-and-half
- 1 teaspoon dried thyme
- Salt and black pepper
How to Make Clam Chowder
- Cook the chopped bacon in a large pot over medium heat until crisp. Scoop it out onto a paper towel, leaving the drippings in the pot.
- Add the butter, onion, and celery to the drippings. Cook until soft, about 5 minutes.
- Sprinkle in the flour and stir, cooking for 1 minute.
- Pour in the broth and the juice drained from the clams, scraping the bottom of the pot. Add the potatoes.
- Bring to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
- Lower the heat and stir in the clams, half-and-half, and thyme. Warm it through gently. Do not let it boil hard, or the clams turn rubbery and the cream can curdle.
- Season with salt and pepper. Serve topped with the crisp bacon.
Tips
- Add the clams at the very end and just warm them. Cooking them long makes them tough.
- Keep the heat gentle once the cream goes in so it does not curdle.
- For a thicker chowder, mash a few of the potatoes against the side of the pot.
- Save the bacon for the top so it stays crisp.
Frequently Asked Questions
Fresh clams instead of canned? Steam them open, chop the meat, and use the strained cooking liquid in place of some of the broth.
Can I make it lighter? Use whole milk instead of half-and-half. It will be a little thinner but still good.
More Recipes You’ll Like
- Classic Beef Chili
- Classic Beef Stew
- Classic Ground Beef Tacos
- Classic Meatloaf with Brown Sugar Glaze
- Classic Pot Roast
- Classic Spaghetti and Meatballs
- Creamy Baked Mac and Cheese
- Homemade Chicken Noodle Soup
- Homemade Chicken Pot Pie
- Simple Whole Roast Chicken
New England Clam Chowder
Course: DinnerCuisine: American4
servings10
minutes21
minutesIngredients
4 slices bacon, chopped
2 tablespoons butter
1 onion, diced
2 celery stalks, diced
1/4 cup all-purpose flour
3 cups chicken or clam broth
2 (6.5 oz) cans chopped clams, juice reserved
1 pound potatoes, diced
1 1/2 to 2 cups half-and-half
1 teaspoon dried thyme
Salt and black pepper
Directions
- Cook the chopped bacon in a large pot over medium heat until crisp. Scoop it out onto a paper towel, leaving the drippings in the pot.
- Add the butter, onion, and celery to the drippings. Cook until soft, about 5 minutes.
- Sprinkle in the flour and stir, cooking for 1 minute.
- Pour in the broth and the juice drained from the clams, scraping the bottom of the pot. Add the potatoes.
- Bring to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
- Lower the heat and stir in the clams, half-and-half, and thyme. Warm it through gently. Do not let it boil hard, or the clams turn rubbery and the cream can curdle.
- Season with salt and pepper. Serve topped with the crisp bacon.
