Print

New England Clam Chowder (Creamy Classic) Recipe

Print Recipe

A rich and creamy classic New England Clam Chowder featuring tender clams, smoky bacon, and hearty potatoes in a savory broth.

Ingredients

Scale
  • 4 slices of bacon, chopped
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and diced
  • 2 cups clam juice
  • 1 cup heavy cream
  • 1 cup milk
  • 2 cans (6.5 ounces each) chopped clams, drained (juice reserved)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy (5-7 minutes). Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
  2. Add the diced onion and celery to the drippings and sauté for about 5 minutes until soft and translucent.
  3. Add diced potatoes, 2 cups of clam juice, and the reserved juice from the canned clams. Add thyme and the bay leaf.
  4. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes or until potatoes are fork-tender.
  5. Stir in the heavy cream and milk. Heat through for 5 minutes without letting it boil.
  6. Add the drained clams and the cooked bacon. Season with salt and pepper. Simmer for 5 minutes to warm the clams.
  7. Remove the bay leaf and serve hot garnished with fresh parsley.

Notes

  • Do not let the soup reach a rolling boil after adding the cream and milk to prevent curdling.
  • For a thicker chowder, you can mash a few of the cooked potatoes against the side of the pot.
  • Serve with traditional oyster crackers or crusty sourdough bread.

Nutrition

Keywords: New England Clam Chowder, Creamy Clam Chowder, Seafood Soup, Classic Chowder Recipe

Find it online: https://www.mealsmell.com/new-england-clam-chowder-creamy-classic-recipe/