Go Back
–+ servings
Creamy New England Clam Chowder

Hearty Creamy New England Clam Chowder That'll Warm Your Soul

No ratings yet
Indulge in a comforting bowl of creamy New England clam chowder, perfect for chilly evenings and adaptable for various dietary needs.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: New England
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chowder Base
  • 6 slices Bacon Adds savory depth and crunch; substitute with turkey bacon for a leaner option.
  • 2 tablespoons Butter Provides richness; can replace with olive oil for a dairy-free version.
  • 1 medium Onion Introduces sweetness and aroma; yellow or white works best.
  • 2 stalks Celery Adds crunch and flavor; omit or substitute with fennel if desired.
  • 2 cloves Garlic Enhances overall flavor; use garlic powder if fresh is unavailable.
  • 1/4 cup All-purpose Flour Essential for thickening; substitute with cornstarch for gluten-free.
  • 4 cups Chicken Broth or Clam Juice Choose clam juice for more seafood flavor.
  • 2 large Russet Potatoes Contributes creaminess; Yukon Gold for a buttery taste.
  • to taste Salt Adjust according to broth salt content.
  • 1/2 teaspoon Black Pepper Adds spice; freshly ground recommended.
  • 1 teaspoon Dried Thyme Infuses herby aroma; fresh thyme can be used.
  • 2 cups Chopped Clams (canned) Substitute with fresh clams if desired.
  • 1 cup Heavy Cream Creates a rich texture; replace with half-and-half for lighter option.
For Serving
  • 1/2 cup Crumbled Bacon Flavorful garnish; adds texture.
  • 2 tablespoons Fresh Herbs Chopped parsley or cilantro brighten the dish.
  • 1 cup Oyster Crackers Perfect for crunchy texture.

Equipment

  • large pot

Method
 

Preparation Steps
  1. Cook the chopped bacon in a large pot over medium heat until crispy, about 5 minutes. Transfer to a plate, leaving grease in the pot.
  2. In the pot with the bacon grease, melt 2 tablespoons of butter over medium heat. Add diced onion and celery, sauté for 3-4 minutes until softened.
  3. Stir in minced garlic and cook for another 30 seconds until fragrant.
  4. Add all-purpose flour, stirring constantly for 1 minute to create a roux, ensuring it is well combined.
  5. Slowly pour in chicken broth or clam juice while whisking to avoid lumps. Stir for 2-3 minutes until smooth.
  6. Add diced russet potatoes, salt, black pepper, and dried thyme. Bring to a simmer, then reduce heat and cook for 15 minutes until tender.
  7. Mix in chopped clams and heavy cream, heating through for about 5 minutes without boiling.
  8. Taste and adjust seasoning as needed. Ladle chowder into bowls and garnish with reserved bacon.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Customize with lighter ingredients, bread bowls, or serve with a fresh garden salad for a complete meal. Store in the fridge for up to 3 days or freeze for 2 months.

Tried this recipe?

Let us know how it was!