New England Clam Chowder: A Creamy Coastal Classic with Crispy Bacon and Fresh Clams

New England Clam Chowder: Creamy Comfort in a Bowl

New England clam chowder combines succulent clams, tender potatoes, crisp bacon, and aromatic herbs in a silky, creamy broth—your ultimate comfort seafood soup.

Servings: 8 servings

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients for New England Clam Chowder

• 4 slices bacon, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups diced baking potatoes (about 2 large)
• 2 cups clam juice (or seafood stock)
• 1 cup water or chicken broth
• 1 cup heavy cream
• 2 (6.5-ounce) cans chopped clams, drained (reserve juice)
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and freshly cracked black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

Step-by-Step Instructions

1. In a large Dutch oven over medium heat, cook the diced bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 4 minutes.
3. Stir in the butter until melted. Sprinkle the flour over the vegetables and whisk constantly to form a light roux, cooking for 1–2 minutes.
4. Gradually pour in the clam juice and reserved clam liquid, whisking to avoid lumps. Add the water or broth and continue whisking until smooth.
5. Stir in the diced potatoes and thyme. Increase heat to medium-high, bring to a simmer, then reduce heat to medium-low. Cover and cook until potatoes are tender, about 15–20 minutes.
6. Pour in the heavy cream and add the drained clams and cooked bacon. Gently heat through for another 5 minutes—avoid boiling to keep the clams tender.
7. Season with salt and pepper to taste. For extra flair, top each bowl with a sprinkle of chopped parsley before serving.
8. Enjoy your comforting new england clam chowder hot!

Tips & Variations

• For a lighter chowder, substitute half-and-half for heavy cream.
• Use fresh clams steamed in white wine for an even deeper seafood flavor.
• Add a dash of smoked paprika or cayenne for gentle heat and smokiness.
• Serve with oyster crackers or crusty bread for dipping.

Why This New England-Style Chowder Works

This classic American soup captures the essence of coastal New England with its creamy texture and hearty ingredients. The smoky bacon fat builds a rich foundation, while the velvety roux melds flavors into a seamless bowl of comfort. Whether you’re craving seafood chowder on a blustery night or a soulful lunch, this chowder recipe hits all the right notes.

With simple ingredients and straightforward steps, new england clam chowder is an achievable gourmet treat in your own kitchen.