New England Clam Chowder

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This New England clam chowder is stick-to-your-ribs, creamy satisfaction in a bowl! Loaded with bacon, clams, potatoes, you’ll want to dive in and not come up for air.

Is there anything more satisfying than a cup of chowder? And no, Manhattan clam chowder does not count. My cup runneth over with love for the island of Manhattan, but Manhattan clam chowder is simply a travesty. That silly red soup should be stripped of the word chowder and called vegetable soup with clams.

But New England clam chowder…so rich and creamy, chock full of potatoes and clams, flavored with the smokiness of pork…. now that is a chowder.

My recipe for New England clam chowder starts with bacon. It’s cooked until crispy and those tasty drippings are left right in the pan to sauté the onion. Next we layer the flavors with onions and celery, cooked until soft and golden.

I stir in a little flour for thickening and take a shortcut by using canned clams and broth. (Bonus points to you if you go the extra mile and make your own clam stock using fresh clams). I use half and half, with an extra splash of heavy cream and several cups of diced Yukon Golds for a hearty texture. Fresh herbs and a splash of Tabasco round out our chowder and a handful of oyster crackers sprinkled over the top for serving make it a meal.

Let’s Make New England Clam Chowder

1. Gather the ingredients for the chowder. 
2. Cook the bacon until brown and crisp. Remove to a paper towel-lined late to drain. 
3. Add the butter to the bacon drippings and saute the celery and onion until softened and golden. 
4. Stir in  the flour.

5. Stir in the clam juice Bring to a boil and reduce to a simmer.
6. Add the potatoes, hot sauce, herbs, and seasonings. Simmer until the potatoes are tender.
7. Stir in the cream, half n half, clams, and crumbled bacon. 
8. Simmer over low heat, stirring consistently until thick and creamy. Ladle into bowls and serve.

Tips for success

• Soup or chowders shouldn’t be so thick that you spoon will stay upright if you let go. A soup is a soup, it’s not a pudding and shouldn’t be the consistency of mashed potatoes. Creamy and satisfying…yes. Gloppy and floury….no.
• Cut your potatoes to the same size so they cook evenly. 
• Don’t bring your chowder to a boil after adding the cream and half n half. Allow it to simmer on low until thick and creamy.
• Reserve a little of the crumbled bacon to garnish your chowder for serving.

More soups to try…

• Carrot Ginger Soup
• Matzo Ball Soup
• Roasted Fennel and Cauliflower Soup
• Broccoli Cheese Soup
• French Onion and Leek Soup

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New England Clam Chowder

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

This New England clam chowder is stick-to-your-ribs, creamy satisfaction in a bowl! Loaded with bacon, clams, potatoes, you'll want to dive in and not come up for air.

Course: Soup/Stew

Cuisine: American

Keyword: clam chowder

Servings: 6 Servings

Calories: 410 kcal

Author: Cathy Roma | What Should I Make For...

Ingredients

• 5 slices bacon, chopped
• 2 Tbsp unsalted butter
• 1 large onion, diced
• 5 celery stalks, thinly sliced
• 1/4 cup all purpose flour
• 19.5 oz canned clams, chopped, drain and reserve juice (3 - 6.5 oz cans)
• 3 cups clam juice (+reserved juice)
• 3 large yukon gold potatoes, peeled and cut into a 1/2 inch dice (about 4 cups)
• dash of hot sauce (Tabasco)
• 2 tsp fresh thyme, minced
• 1 Tbsp fresh parsley, minced
• 1/4 tsp celery salt
• 2 bay leaves
• Kosher salt
• 2 cups half and half
• 1/2 cup heavy cream

Instructions

1. Set a dutch oven or heavy bottomed pot over med/high heat and cook the bacon until brown and crisp. Remove to drain on a paper towel-lined plate.

2. Add the butter to the bacon grease in the pot (don't drain) and lower the heat to medium. Add the onion and celery and cook until soft and golden, about 5-7 mins.

3. Stir in the flour and cook for 2 mins. Slowly stir in the clam juice (you should have about 4 1/2 cups in total including the reserved juice). Cover and bring to a boil.

4. Reduce to a simmer and add the potatoes, hot sauce, herbs, and seasonings. Season generously with kosher salt.

5. Cover and cook over low heat, stirring occasionally, until the potatoes are cooked though, about 15 mins.

6. Stir in the half and half, heavy cream, clams, and bacon (crumbled). Cover and simmer over very low heat, about 10 mins.

7. Spoon into bowls or cups and serve with oyster crackers if desired.

Recipe Notes

• Soup or chowders shouldn't be so thick that you spoon will stay upright if you let go. A soup is a soup, it’s not a pudding and shouldn’t be the consistency of mashed potatoes. Creamy and satisfying…yes. Gloppy and floury….no.
• Cut your potatoes to the same size so they cook evenly. 
• Don't bring your chowder to a boil after adding the cream and half n half. Allow it to simmer on low until thick and creamy.
• Reserve a little of the crumbled bacon to garnish your chowder for serving.

Nutrition Facts

New England Clam Chowder

Amount Per Serving

Calories 410 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 15g94%

Cholesterol 81mg27%

Sodium 636mg28%

Potassium 694mg20%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 4g4%

Protein 9g18%

Vitamin A 1055IU21%

Vitamin C 18.2mg22%

Calcium 150mg15%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in February 2018 but was republished with tips and step by step photos in March 2019.