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Creamy Classic New England Clam Chowder

classic New England clam chowder recipe - featured image
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A comforting and easy homemade New England clam chowder featuring smoky bacon, tender clams, and creamy potatoes simmered to perfection.

Ingredients

Scale
  • 3 cups fresh or canned chopped clams with juice
  • 4 slices thick-cut unsmoked bacon, diced
  • 2 large Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups low-sodium chicken broth
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, finely chopped
  • 1 bay leaf
  • Salt and freshly cracked black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare your ingredients: Dice the bacon, peel and cube potatoes, finely chop onion and celery, and mince garlic. If using fresh clams, rinse them well and steam to open, then chop.
  2. Cook the bacon in a large pot over medium heat until crisp, about 6-8 minutes. Transfer bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
  3. Add butter to the bacon fat, then sauté onions, celery, and garlic gently until translucent and fragrant, about 5 minutes. Keep heat moderate to avoid browning.
  4. Sprinkle flour over the veggies and stir constantly for 2 minutes to cook out the raw flour taste and thicken the chowder.
  5. Slowly whisk in chicken broth and milk to avoid lumps, then stir in diced potatoes, thyme, and bay leaf. Bring to a gentle simmer and cook for 15-20 minutes until potatoes are tender.
  6. Stir in chopped clams with their juice, cooked bacon, and heavy cream. Warm through for about 5 minutes without boiling to prevent curdling.
  7. Remove bay leaf, taste and season with salt and pepper as needed. Stir in fresh parsley just before serving. Optionally, add a squeeze of fresh lemon juice to brighten flavors.

Notes

Do not boil the chowder after adding cream to prevent curdling. Use Yukon Gold potatoes for best texture. If chowder is too thick, add warm broth or milk before reheating. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. Fresh clams provide better flavor but canned clams are a convenient alternative.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy clam chowder, homemade soup, comfort food, bacon clam chowder

Find it online: https://blixfood.com/creamy-classic-new-england-clam-chowder-recipe-easy-homemade-comfort-soup/