Seafood & Catch · Free recipe
New England Clam Chowder
A thick, creamy chowder loaded with tender clams, potatoes, and smoky bacon. The ultimate cozy bowl of comfort on a cold day.
Step 1
In a large heavy pot over medium heat, cook the chopped bacon for 5 to 6 minutes until crisp. Scoop it out with a slotted spoon onto a paper towel, leaving the fat in the pot.
Step 2
Add the butter to the bacon fat, then add the onion and celery. Cook for 5 minutes until softened.
Step 3
Add the garlic and cook 1 minute more.
Step 4
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste out.
Step 5
Slowly pour in the clam juice and the reserved juice from the canned clams while stirring, so no lumps form.
Step 6
Add the potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer.
Step 7
Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the potatoes are fork-tender.
Step 8
For a thicker chowder, press a few potato cubes against the side of the pot with a spoon and stir them in.
Step 9
Lower the heat and stir in the heavy cream and the chopped clams. Warm gently for 3 to 4 minutes; do not let it boil hard, or the cream can curdle and the clams turn rubbery.
Step 10
Remove and discard the bay leaf.
Step 11
Taste and adjust the salt and pepper.
Step 12
Ladle into bowls and top with the crispy bacon and parsley. Serve with oyster crackers.
Tips from the test kitchen
- Add the clams at the very end and just heat through; long cooking makes them tough.
- Fresh chopped clams can replace canned; add them in the last 5 minutes.
