Ingredients Summary:
- Clams: 2 dozen fresh or 2 cans (drained)
- Bacon: 4 strips, diced
- Onion: 1 medium, chopped
- Celery: 2 stalks, chopped
- Potatoes: 2 medium, peeled and diced
- Garlic: 2 cloves, minced
- Thyme: 1 teaspoon
- Flour: 2 tablespoons
- Clam juice: 2 cups (from fresh clams or store-bought)
- Milk: 2 cups
- Heavy cream: 1 cup
- Bay leaf: 1
- Salt and pepper: To taste
- Fresh parsley: For garnish (optional)
Instructions Overview:
- Cook the Bacon: In a large pot, cook diced bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
- Sauté the Vegetables: Add onions, garlic, and celery to the bacon fat, sautéing until soft. Sprinkle in flour and cook for another minute to form a roux.
- Add the Liquids: Gradually stir in the clam juice, followed by the milk, heavy cream, thyme, and bay leaf. Add diced potatoes and bring the mixture to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Add Clams: Stir in the clams and let the chowder simmer for another 5-10 minutes. Season with salt and pepper to taste.
- Serve: Garnish with fresh parsley and crispy bacon. Serve with oyster crackers or crusty bread.
For full details and variations, visit Simply Recipes – Clam Chowder.
New England Clam Chowder is a rich and creamy soup that’s perfect for cold days or when you want to impress your guests with a comforting dish. This clam chowder recipe features tender clams, hearty potatoes, and crispy bacon, all cooked in a creamy broth that’s seasoned just right. The combination of clam juice, milk, and cream gives this soup its signature smooth texture, making it an indulgent yet easy-to-make meal. Serve it with a slice of crusty bread to soak up every last drop. Whether you’re a fan of seafood or just love comforting soups, this classic New England clam chowder will not disappoint.