Print

Easy Homemade New England Clam Chowder (Best Family Recipe)

new england clam chowder - featured image
Print Recipe

This creamy, hearty clam chowder is a family favorite that started as a happy accident. Made with simple ingredients like bacon, potatoes, and canned clams, it’s quick to prepare and perfect for busy weeknights.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken or vegetable broth (low-sodium)
  • 1 ½ cups heavy cream
  • 3 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 2 cans (6.5 ounces each) chopped clams, drained, with juice reserved
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Oyster crackers or crusty bread, for serving

Instructions

  1. Cook the bacon: Place your pot over medium heat and add the chopped bacon. Cook for 5-7 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion and celery to the pot. Cook over medium heat for 4-5 minutes, until softened and translucent. Stir in the minced garlic and cook for 30 seconds, until fragrant.
  3. Make the roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes. This cooks out the raw flour taste and helps thicken the chowder. The mixture will look pasty and clumpy—that’s normal.
  4. Add the liquids: Slowly pour in the chicken broth and reserved clam juice while stirring. Keep stirring until the flour is fully incorporated and the mixture is smooth. Add the heavy cream and stir again. Bring the liquid to a gentle simmer—don’t let it boil hard, or the cream might separate.
  5. Cook the potatoes: Add the diced potatoes and bay leaf to the pot. Reduce the heat to medium-low and let the chowder simmer for 12-15 minutes, stirring occasionally. The potatoes are done when you can easily pierce them with a fork. If you like a thicker chowder, simmer a few extra minutes to let it reduce.
  6. Add the clams: Stir in the drained chopped clams and dried thyme. Let the chowder cook for another 2-3 minutes, just until the clams are heated through. Overcooking clams makes them rubbery, so keep an eye on the clock.
  7. Season and finish: Remove the bay leaf and discard it. Taste the chowder and add salt and pepper as needed. Remember, the bacon and clams are already salty, so start with a pinch and adjust. Stir in half the crispy bacon, reserving the rest for topping.
  8. Serve: Ladle the chowder into bowls, garnish with the remaining bacon and a sprinkle of fresh parsley. Serve with oyster crackers or crusty bread.

Notes

Don’t rush the roux; cook it for 1-2 minutes to avoid raw flour taste. Keep the heat low and steady after adding cream to prevent curdling. Cut potatoes evenly for uniform cooking. Reserve clam juice for maximum flavor. If chowder is too salty, add a raw peeled potato and simmer for 10 minutes to absorb excess salt.

Nutrition

Keywords: clam chowder, New England clam chowder, easy clam chowder, family dinner, seafood chowder, creamy chowder, bacon clam chowder

Find it online: https://platebelle.com/easy-homemade-new-england-clam-chowder-best-family-recipe/