Making clam chowder is easier than you might think! Here’s a classic New England Clam Chowder recipe that’s creamy, hearty, and full of flavor.

Ingredients (Serves 4-6)

  • 4 slices bacon, chopped
  • 2 tbsp butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled & diced
  • 1 cup clam juice (from canned clams or store-bought)
  • 1 cup chicken broth
  • 1 bay leaf
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust as needed)
  • 1 cup heavy cream (or half-and-half)
  • 2 tbsp flour
  • 2 cans (6.5 oz each) chopped clams, drained (reserve the juice)
  • 2 tbsp fresh parsley, chopped (optional)
  • Oyster crackers (for serving)

Instructions

  1. Cook the bacon
    • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tbsp of bacon fat in the pot.
  2. Sauté the veggies
    • Add butter, then sauté onions, garlic, and celery until soft (about 5 minutes).
  3. Make the base
    • Sprinkle flour over the veggies and stir for 1-2 minutes to cook out the raw taste.
    • Gradually add the clam juice and chicken broth, stirring constantly.
    • Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
  4. Add the clams & cream
    • Stir in the heavy cream and drained clams. Simmer for another 5 minutes (don’t boil, or the clams will get tough).
  5. Final touches
    • Remove the bay leaf and stir in crispy bacon and parsley.
    • Taste and adjust seasoning as needed.
  6. Serve hot
    • Ladle into bowls and serve with oyster crackers or crusty bread.

Image from Recipes.net