New England clam chowder is the epitome of cozy coastal comfort—thick, creamy, and brimming with tender clams, hearty potatoes, and smoky bits of bacon. It’s a warm, satisfying bowl that brings a taste of the sea right to your table.
Whether you’re curled up on a rainy day or hosting a rustic dinner, this chowder is guaranteed to impress.
⏱ Prep Time 15 minutes ｜ 🔥 Cook Time 30 minutes ｜ 🍽 Servings 6 ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Refrigerate for 3–4 days or freeze up to 1 month (without cream)
Ingredients List
- 4 slices bacon (chopped)
- 1 tablespoon butter
- 1 onion (chopped)
- 2 celery stalks (chopped)
- 2 garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 3 cups russet potatoes (peeled and diced)
- 1 (10 oz) can chopped clams (with juice)
- 1 cup bottled clam juice
- 1 cup water or seafood broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley or chives (for garnish)
- Oyster crackers or crusty bread (for serving)
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside.
- Add butter to the bacon fat. Sauté onion, celery, and garlic until soft (about 5 minutes).
- Stir in flour and cook for 1 minute, stirring constantly.
- Slowly add clam juice, canned clam liquid, and water or broth, stirring until smooth.
- Add diced potatoes and thyme. Bring to a boil, then reduce to a simmer for 15–20 minutes until potatoes are tender.
- Stir in chopped clams, cream, and cooked bacon. Simmer for 5 more minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley or chives and a side of crackers or bread.
Recipe Notes / Tips
- Don’t overcook the clams—they’ll get rubbery.
- Want it thicker? Simmer longer or mash a few potatoes.
- Add a splash of white wine with the broth for extra depth.
Nutrition Info (approx. per serving)
- Calories: 390
- Carbs: 25g
- Fat: 24g
- Protein: 15g
- Sodium: 780mg
FAQs
- Q: Can I use fresh clams?
A: Absolutely—steam, chop, and add with juice. - Q: Can I make it dairy-free?
A: Try using coconut milk or a plant-based cream substitute. - Q: What’s the best potato to use?
A: Russets give the creamiest texture, but Yukon Golds work too.
Steamed up a pot of chowder love? Snap your creamy creation and tag #the_food_pedia on Instagram! 🥣🦪✨
