Save Few things beat the warmth of classic New England Clam Chowder on a chilly evening The combination of tender potatoes smoky bacon and sweet briny clams is pure comfort food At my house this creamy soup always makes an appearance during the colder months filling our kitchen with memories of seaside vacations and cozy family dinners
Every time I make this chowder my children hover around the stove just waiting for that first taste It has become a beloved tradition for special Sunday suppers
Ingredients
- Canned chopped clams: provide briny ocean flavor with no shucking required Look for brands with no added fillers
- Bottled or reserved clam juice: supplies a punch of seafood depth Choose a well filtered juice for clarity
- Bacon: brings that unmistakable smokiness and savory backbone I use thick cut for extra flavor
- Russet potatoes: get creamy as they cook and thicken the soup Yukon golds can also work well
- Onion and celery: are classic aromatics for a sweeter more nuanced flavor Choose crisp stalks and firm onions
- Fresh parsley: adds color and brightness Flat leaf holds flavor best
- Whole milk and heavy cream: give that signature luxurious texture For a lighter chowder pick high quality half and half
- Butter: balances richness and creates a silky mouthfeel Select a good unsalted butter so you can control the saltiness
- All purpose flour: builds the chowders body Use fresh for the best thickening
- Bay leaf and dried thyme: add an herby backbone Make sure herbs are fresh for a fragrant aroma
- Salt and freshly ground black pepper: to enhance every flavor Use flaky or kosher salt for seasonings
Instructions
- Sauté the Bacon:
- Begin by placing diced bacon in a large pot or Dutch oven Cook over medium heat until the pieces are crispy and golden The bacon fat renders during this stage Remove the bacon with a slotted spoon and set aside Pour off most of the fat making sure to leave about two tablespoons for developing flavor
- Cook Aromatics:
- Add unsalted butter to the remaining bacon fat Toss in finely chopped onion and celery Cook them over medium heat stirring occasionally until the vegetables are very soft and the edges begin to look translucent This layering of buttery bacon fat and aromatics is crucial for a deeply flavorful base Stir in the minced garlic and cook for about one minute until it smells fragrant but not browned
- Build the Roux:
- Evenly sprinkle the all purpose flour onto the buttery vegetables Stir continuously for about two minutes as the flour absorbs the fat and forms a pale roux This step thickens the soup later and removes any raw grainy taste You want a gentle golden color not browning
- Add Broth and Potatoes:
- Pour in the clam juice slowly whisking constantly to create a smooth mixture Add any reserved liquid from the canned clams The key is to avoid any flour lumps Add peeled diced russet potatoes bay leaf and dried thyme Increase the heat just enough to bring everything to a gentle simmer and cook until the potatoes are perfectly fork tender usually around fifteen minutes
- Simmer with Dairy and Clams:
- Reduce the heat to low Stir in the whole milk heavy cream and all the chopped clams along with their juices Simmer the chowder gently for about ten minutes to allow the flavors to meld Never let it come to a full boil as this can cause the milk to curdle
- Season and Finish:
- Fish out and discard the bay leaf Taste the soup and add salt and plenty of freshly ground black pepper to your liking Stir in chopped fresh parsley and half of the reserved bacon
- Serve and Garnish:
- Ladle the hot chowder into bowls Scatter the remaining bacon and extra parsley over the top for added crunch and color Serve immediately for the best texture and warmth
Save My favorite part of this recipe is the smoky depth from bacon I always remember visiting coastal towns where chowder was ladled out at harborfront shacks My kids love helping me crumble the crispy bacon for garnish turning supper into a family affair
Storage Tips
Store leftover clam chowder in airtight containers in the refrigerator for up to three days Reheat slowly over low heat and add a splash of milk if it thickens too much Chowder can also be frozen up to three months though the texture of potatoes may become a bit softer after thawing
Ingredient Substitutions
For a pork free version use turkey bacon or skip the bacon entirely and use olive oil for sautéing If you find fresh clams sub them in for the canned variety for richer flavor Swap russet potatoes for Yukon golds if you like a more buttery texture You can lighten the soup by using half and half instead of heavy cream
Serving Suggestions
Always offer oyster crackers or a thick slice of crusty bread alongside to soak up every drop A simple green salad with lemon vinaigrette is a great match On special occasions serve your chowder in bread bowls for a festive touch
Save Garnish with fresh herbs at the very end so they stay green and vibrant I recommend making a double batch and freezing half for easy future dinners and the flavor only gets better after a day in the fridge