New England Clam Chowder: Creamy Comfort in a Bowl

My Best Clam Chowder

Dig into a bowl of rich clam chowder that warms you from the inside out. This creamy New England classic is loaded with tender clams, potatoes, and veggies in a savory broth with a hint of red wine vinegar for brightness.

Why This Clam Chowder is Irresistible

Whether you call it seafood soup, potato chowder, or classic New England clam chowder, this recipe brings comfort food to a whole new level. With crispy bacon, aromatic herbs, and a velvety broth, each spoonful is a hug in a bowl.

• Finish to perfection: A dash of red wine vinegar adds zing.
• Seafood twist: Use fresh clams or canned, based on availability.
• Make-ahead friendly: Flavors deepen if chilled overnight.

Ingredients for Creamy Clam Chowder

• 4 slices thick-cut bacon, diced
• 1 medium onion, chopped
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 2 cups cubed russet potatoes
• 3 tablespoons all-purpose flour
• 4 cups bottled clam juice
• 2 cups water
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 2 cups chopped fresh clams (or 2 cans, drained)
• 1 cup heavy cream
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper, to taste
• Chopped parsley, for garnish

Step-by-Step Instructions

1. In a large pot over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving rendered fat in the pot.
2. Add onion, celery, and carrots. Sauté until softened, about 5 minutes.
3. Stir in potatoes and flour, cooking 2 minutes to eliminate raw flour taste.
4. Slowly whisk in clam juice and water. Add bay leaf and thyme. Bring to a gentle simmer.
5. Cook until potatoes are tender, about 15 minutes, stirring occasionally.
6. Stir in clams and cream. Heat through without boiling.
7. Season with red wine vinegar, salt, and pepper. Remove bay leaf.
8. Ladle into bowls, sprinkle crispy bacon and parsley on top. Serve hot.

Tips & Variations

Seafood swap: Add chopped shrimp or corn for a corn chowder twist.
Low-fat option: Swap heavy cream for half-and-half.
Extra depth: Deglaze the pot with white wine before adding clam juice.

Nutrition Facts (per serving)

Calories: 501 kcal | Carbs: 28 g | Protein: 24 g | Fat: 33 g | Sodium: 712 mg

Happy cooking and enjoy your ultimate clam chowder at home!

Recipe credit: AllRecipes – My Best Clam Chowder