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Creamy Classic New England Clam Chowder

creamy classic New England clam chowder - featured image
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A comforting and easy-to-make creamy New England clam chowder featuring canned clams, smoky bacon, and tender potatoes. Perfect for busy cooks seeking a quick, hearty meal.

Ingredients

Scale
  • 6.5 ounces (184 grams) canned clams packed in juice
  • 1 cup (240 ml) bottled clam juice
  • 2 medium Yukon Gold potatoes (about 300 grams), peeled and diced
  • 4 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons (42 grams) unsalted butter
  • 3 tablespoons (24 grams) all-purpose flour (or gluten-free flour blend for GF option)
  • 2 cups (480 ml) whole milk (or half-and-half/heavy cream for richer chowder)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, finely chopped
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crispy and golden, about 6–8 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave the rendered fat in the pot.
  2. Add butter to the bacon fat. Once melted, stir in chopped onion and diced celery. Cook over medium heat until softened and translucent, about 5–7 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  3. Sprinkle flour evenly over the vegetables and stir constantly for 2–3 minutes to cook out the raw flour taste, forming a roux.
  4. Gradually whisk in whole milk, bottled clam juice, and reserved clam juice from canned clams. Add thyme and bay leaf, stirring to combine.
  5. Add diced potatoes and bring to a gentle simmer over medium-low heat. Cook uncovered until potatoes are tender but still hold their shape, about 15 minutes. Stir occasionally to prevent sticking. Avoid boiling vigorously.
  6. Drain canned clams and gently fold them and the crispy bacon pieces into the chowder. Heat through for 3–4 minutes, careful not to overcook clams.
  7. Remove bay leaf. Taste and season with salt and freshly ground black pepper as needed. If chowder is too thick, stir in a splash more milk or clam juice to reach desired consistency.
  8. Ladle chowder into warm bowls and garnish with chopped fresh parsley if desired. Serve immediately.

Notes

Keep heat low during simmering to avoid curdling. Stir gently and avoid boiling after adding dairy. Use quality canned clams for best flavor. Do not overcook clams to prevent rubbery texture. Yukon Gold potatoes hold shape better than russets. Prepare ingredients before cooking for smooth process. For gluten-free, substitute flour with gluten-free blend or cornstarch slurry. For dairy-free, replace butter with olive oil and milk with unsweetened almond or oat milk.

Nutrition

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

Find it online: https://evabake.com/creamy-classic-new-england-clam-chowder-recipe-easy-and-perfect-for-beginners/