New England Clam Chowder Recipe
Easy New England Clam Chowder Recipe: Such a comforting, satisfying dish! Creamy, thick, & robust, with tons of ocean-y flavor!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Appetizer, Snack, Soup
Cuisine: American
Keyword: clam chowder, clam chowder recipe, how to make clam chowder, New England clam chowder, what is clam chowder
Servings: 4
Calories: 953kcal
- 6 slices bacon, roughly chopped
- 2 stalks celery, roughly chopped
- 1 onion (medium), roughly chopped
- 3 tablespoons unsalted butter
- 2/3 cup all-purpose flour
- 8 ounces clam juice
- 3 russett potatoes (medium), roughly chopped
- 1 1/2 teaspoons kosher salt (or to taste)
- 1/2 teaspoon white pepper (or to taste)
- 2 cups milk
- 2 cups cream
- 1 bay leaf
- 3 sprigs fresh thyme
- 19.5 ounces minced clams (3 cans)
Cook the bacon in a large pot over medium heat, until crisp. Remove the bacon from the pot with a slotted spoon, allowing it to drain on paper towels. Cook the celery and onions in the bacon fat until translucent and tender.
Add the butter and let it melt.
Sprinkle the flour over the vegetables and stir it in until a thick paste forms.
Stir in the clam juice. (As it cooks, it should form a very thick liquid.)
Stir in the potatoes, salt, and pepper,
Add the milk and cream, a little at a time, stirring to prevent lumps.
Turn the heat down to low, add the bay leaf and thyme sprigs, and allow the soup to simmer until the potatoes are fork-tender.
Stir in the clams in their juice, ladle the soup into bowls, and garnish.
To make this chowder even thicker, use a stick blender to blend some of the veggies into the broth, while still leaving plenty of chunks.
Serving: 0.25batch | Calories: 953kcal | Carbohydrates: 65g | Protein: 21g | Fat: 69g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 200mg | Sodium: 1413mg | Potassium: 1210mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2497IU | Vitamin C: 17mg | Calcium: 288mg | Iron: 3mg