New England Clam Chowder

The best, creamy New England clam chowder recipe uses tender potatoes, bacon, and plenty of cooked clams in a rich, creamy broth with a slightly smoky flavor. It's what we call comfort in a bowl!

Course Dinner, Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 558kcal

Author Sherri Hagymas

Ingredients

6 slices bacon diced into small pieces
2 tablespoons butter
¾ cup carrot sliced, about 2 large carrots
¾ cup celery diced, about 2 stalks)
¾ cup onion finely diced
¼ cup all-purpose flour
1 teaspoon fresh thyme minced
2 cloves garlic minced
2 cups chicken broth unsalted
2 cups potato diced
½ teaspoon salt
½ teaspoon pepper
1 bay leaf
13 ounces chopped clams (2) 6.5 ounce cans
1 cup heavy cream
2 tablespoon chopped fresh parsley for garnish

Instructions

Add the bacon to a large Dutch oven (or soup pot) and cook over medium-high heat until crispy, stirring oftten.
6 slices bacon
Remove the bacon with a slotted spoon or fork and place it on a plate lined with paper towels.
Add the butter to the bacon drippings in the pot and let it melt.
2 tablespoons butter
Then add the carrots, celery and onions and cook for 5-7 minutes until they are tender.
¾ cup carrot, ¾ cup celery, ¾ cup onion
Sprinkle in the flour, garlic and thyme. Stir to coat the vegetables with the flour and cook for another minute or two.
¼ cup all-purpose flour, 2 cloves garlic, 1 teaspoon fresh thyme
Add in the chicken broth and deglaze the pan by scraping the bottom of the pot with a wooden spoon.
2 cups chicken broth
Then add in the diced potatoes, salt, pepper and the bay leaf.
2 cups potato, ½ teaspoon salt, ½ teaspoon pepper, 1 bay leaf
Add both cans of clams along with the clam juice and simmer for 15 minutes or until the potatoes are fork tender.
13 ounces chopped clams
Lastly, stir in the heavy cream and cook for an additional 5 minutes, stirring often.
1 cup heavy cream
Garnish with the cooked bacon crumbles and fresh parsley, if desired.
2 tablespoon chopped fresh parsley

Notes

Swap the butter with olive oil or other favorite oil.

Flour helps thicken the soup.

Use seafood stock or vegetable stock instead of chicken stock.

I use russet potatoes but you can use red potatoes or Yukon gold as well.

I use Bar Harbor Chopped Clams. Feel free to use fresh clams if you'd like but add ½ cup of clam juice.

Use full fat milk or coconut milk instead of heavy cream.

Store leftovers in an airtight container for up to 3-4 days.

Nutrition