Description

This classic New England Clam Chowder is rich, creamy, and loaded with tender clams, hearty potatoes, and crispy bacon. It’s the ultimate comfort food, perfect for chilly nights or when you’re craving a bowl of warm, seafood goodness. Serve it with oyster crackers or crusty bread for the best experience!

Ingredients

For the Chowder:

4 slices bacon, chopped
2 tablespoons unsalted butter
1 small onion, diced
2 celery stalks, diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups clam juice (from canned clams or bottled)
1 cup chicken broth
3 medium Yukon Gold or russet potatoes, diced
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 bay leaf
1 cup heavy cream
1 cup whole milk
2 (6.5 oz) cans chopped clams, drained (reserve juice)
2 tablespoons fresh parsley, chopped

For Serving:

Oyster crackers or crusty bread
Extra bacon & parsley for garnish

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Instructions

Cook the bacon – In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pot.
Sauté aromatics – Add butter, diced onion, celery, and garlic. Cook for 3-4 minutes until softened.
Make the roux – Stir in the flour and cook for about 1 minute, stirring constantly, until lightly golden.
Add liquids & potatoes – Gradually pour in clam juice and chicken broth while stirring. Add diced potatoes, salt, pepper, thyme, and the bay leaf. Bring to a simmer and cook for 15 minutes, or until potatoes are fork-tender.
Finish the chowder – Reduce heat to low. Stir in heavy cream, milk, and chopped clams. Simmer for 5 more minutes (do not boil).

Serve – Remove the bay leaf, stir in fresh parsley, and serve hot. Garnish with crispy bacon and extra parsley.

Notes

For extra creaminess, blend a portion of the chowder before adding the clams.
Fresh clams? Use about 1 pound of fresh clams, steaming them first and using the strained cooking liquid in place of bottled clam juice.
Thicker chowder? Add an extra tablespoon of flour or mash some of the potatoes.

Leftovers can be stored in the fridge for 3 days. Reheat gently on the stove (do not boil).