When the aroma of smoky bacon combined with creamy potatoes fills the air, you know you’re about to indulge in New England Clam Chowder. This comforting, rich soup takes about 30 minutes to prepare and is beloved for its incredible depth of flavor. The combination of fresh clams and thick cream creates a luxurious texture that beckons you for another spoonful.
This recipe is perfect for chilly evenings, family gatherings, or any time you crave a hearty meal. It also makes a fantastic make-ahead dish, as the flavors deepen when stored, and can be chilled in the fridge for up to three days.
Why You’ll Love This Recipe
- The smoky bacon adds a depth of flavor that enhances the entire dish.
- Creamy, velvety texture makes each bite satisfying.
- Quick cooking time allows you to enjoy it on busy weeknights.
- Fresh clams bring a taste of the ocean right to your kitchen.
What You’ll Need
Gather these ingredients to create your chowder.
For the Soup
- 2 cups diced potatoes
- 1 cup diced celery
- 1 cup diced onion
- 4 slices smoky bacon, chopped
- 2 cans (6.5 oz each) clams, drained and juice reserved
- 2 cups heavy cream
- 4 cups chicken broth
- 1/4 cup all-purpose flour
- Salt and pepper to taste
For Serving
- Oyster crackers or crusty bread
For a lighter version, consider using half-and-half instead of heavy cream.
Substitutions & Swaps
- Bacon can be replaced with turkey bacon for a leaner option.
- Chicken broth may be swapped for vegetable broth.
- Heavy cream can be substituted with whole milk.
- Use fresh clams instead of canned if available.
How to Make It
Follow these steps for a delicious New England Clam Chowder.
Cook the Bacon
In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
Sauté Vegetables
Add the onions and celery to the pot and cook until softened.
Simmer Potatoes
Stir in the potatoes, reserved clam juice, and chicken broth; simmer until potatoes are tender.
Create Slurry
In a separate bowl, mix flour with a bit of cream to create a slurry, then add to the pot.
Add Clams and Cream
Stir in the clams and remaining cream, cooking until heated through.
Season
Season with salt and pepper to taste.
Serve
Serve hot with oyster crackers or crusty bread.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream-based soups don’t freeze well.
Reheat: Heat on the stove over low for 10-15 minutes.
Tips for Best Results
- Ensure the pot isn’t too hot when adding the cream to prevent curdling.
- Use freshly cracked black pepper for added flavor.
- Adjust thickness by adding more flour if necessary, but whisk well.
- Garnish with fresh parsley for a pop of color and freshness.
Serving Suggestions
- Serve with oyster crackers for that classic chowder experience.
- Pair with a green salad for a complete meal.
- Enjoy alongside a chilled white wine for a delightful evening.
