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Creamy New England Clam Chowder

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A comforting and creamy New England clam chowder recipe featuring smoky bacon, tender clams, and potatoes, perfect for cold days and easy to prepare in about 40 minutes.

Ingredients

Scale
  • 2 pounds littleneck or cherrystone clams, scrubbed clean (or 3 cans, 6.5 oz each, chopped clams with juice)
  • 4 slices bacon, chopped
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 3 medium russet potatoes, peeled and diced into 1/2-inch cubes
  • 1/4 cup all-purpose flour (use gluten-free flour if needed)
  • 3 cups chicken or clam broth (low-sodium recommended)
  • 1 cup heavy cream (or half-and-half for lighter option)
  • 1 whole bay leaf
  • 1/2 teaspoon dried thyme (or fresh thyme)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. If using fresh clams, soak them in cold salted water for 20 minutes to purge sand. Scrub shells thoroughly.
  2. In a large pot, add 1 cup water and the clams, cover, and steam over medium heat until they open (about 8-10 minutes). Remove clams with tongs and set aside to cool. Reserve the clam juice by straining through a fine mesh to remove grit.
  3. In your heavy pot over medium heat, cook the chopped bacon until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pot.
  4. Add diced onion and celery to the bacon fat. Cook over medium heat until softened and translucent, about 5 minutes. Add minced garlic and cook 1 minute more until fragrant.
  5. Stir in diced potatoes, bay leaf, and thyme. Pour in broth and reserved clam juice (add water if needed to make about 3 cups liquid total). Bring to a boil, then reduce to a simmer. Cover and cook until potatoes are tender, about 15 minutes.
  6. Sprinkle flour over the simmering liquid and stir well to avoid lumps. Cook for 2-3 minutes, stirring constantly, to thicken.
  7. Slowly stir in heavy cream, then add the clam meat (remove from shells if fresh). Heat gently—do not boil after adding cream to prevent curdling—for about 5 minutes to warm through.
  8. Remove bay leaf, taste, and adjust salt and pepper. Stir in cooked bacon pieces.
  9. Sprinkle with fresh parsley just before serving.

Notes

If chowder is too thick, add a splash of broth or cream to loosen it. Potatoes should be fork-tender but not mushy. Avoid boiling after adding cream to prevent curdling. Strain clam juice to avoid grit. For dairy-free, substitute heavy cream with coconut or almond milk. For gluten-free, use gluten-free flour or cornstarch slurry.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy clam chowder, seafood soup, comfort food, bacon chowder, easy chowder recipe

Find it online: https://bitefuljoy.com/creamy-new-england-clam-chowder-recipe-easy-homemade-perfect-for-cold-days/