A warm bowl of New England clam chowder brings the comforts of coastal New England right to your kitchen. This creamy, savory dish takes just about 30 minutes to prepare and pairs beautifully with crusty bread. The combination of crispy bacon and tender clams makes this recipe a crowd-pleaser that never fails to impress.
This hearty chowder is perfect for seafood lovers and is especially suited for chilly evenings. It’s a fantastic option for cozy family dinners or impressing guests at gatherings. You can make it ahead of time and store it in the fridge for up to three days, allowing the flavors to meld beautifully.
Why You’ll Love This Recipe
- Bacon adds a perfect crunch and smoky flavor.
- Creamy texture from heavy cream creates indulgence.
- Quick cooking time makes it easy for weeknight meals.
- Fresh clams provide a burst of ocean flavor.
What You’ll Need
Gather the following ingredients to prepare this delicious clam chowder.
For the Chowder Base
- 4 slices bacon, chopped
- 1 cup onions, diced
- 2 cups potatoes, diced
- 4 cups clam juice or seafood stock
For the Creamy Finish
- 2 cups fresh clams, chopped
- 2 cups heavy cream
For Seasoning and Garnish
- Salt and pepper to taste
- Fresh parsley for garnish
Use smoked bacon for extra flavor.
Substitutions & Swaps
- Bacon: use pancetta or turkey bacon
- Clam juice: substitute with chicken broth
- Heavy cream: use half-and-half for a lighter version
How to Make It
Creating your clam chowder is straightforward and rewarding.
Cook the bacon
Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
Sauté the onions
Add the diced onions to the pot and sauté until translucent.
Add potatoes and clam juice
Stir in the diced potatoes and clam juice. Bring the mixture to a boil, then reduce to a simmer, cooking until the potatoes are tender, about 15 minutes.
Incorporate the clams and cream
Add the chopped clams and heavy cream to the pot, then return to a gentle simmer.
Season to taste
Season with salt and pepper to taste.
Serve and garnish
Serve the chowder hot, garnished with crispy bacon and fresh parsley.
How to Store It
Fridge: up to 3 days in an airtight container.
Freezer: no, cream does not freeze well.
Reheat: on the stove over low heat for 10 minutes.
Tips for Best Results
- Use fresh clams for the best flavor and texture.
- Don’t rush the cooking of the bacon for maximum crispiness.
- Adjust the thickness by adding more clam juice if desired.
Serving Suggestions
- Pair with crusty sourdough bread for dipping.
- Serve alongside a simple green salad for balance.
- Enjoy as a comforting meal on chilly nights.
