Brian's New England Clam Chowder

Creamy, hearty, and packed with seaside flavor, Brian's New England Clam Chowder is a classic comfort dish elevated with fresh ingredients and rich textures. This chowder begins with crispy bacon and a buttery roux, setting the stage for tender chunks of russet potatoes and a briny depth from clam juice and fresh clams. A silky blend of heavy cream and milk gives this soup its signature luxurious consistency, while a hint of fresh thyme and a garnish of parsley add a sophisticated touch. Perfect for cozy evenings, this one-pot recipe is ready in under an hour and pairs wonderfully with oyster crackers or crusty bread. Indulge in the ultimate New England experience with each creamy, savory spoonful of this seafood favorite!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 slices Bacon
• 2 tablespoons Butter
• 1 medium, diced Yellow onion
• 2 stalks, diced Celery
• 2 cloves, minced Garlic
• 3 tablespoons All-purpose flour
• 4 cups Clam juice
• 3 medium, peeled and diced Russet potatoes
• 2 pounds (or 2 cups canned clams) Fresh clams
• 1 cup Heavy cream
• 1 cup Milk
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon (chopped, optional) Fresh thyme
• 2 tablespoons (chopped, for garnish) Fresh parsley
• 0 (optional, for serving) Oyster crackers

Directions

Step 1

In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on a plate lined with paper towels, leaving the rendered fat in the pot.

Step 2

Add the butter to the pot with the bacon fat. Once melted, stir in the diced onion and celery. Sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for an additional minute.

Step 3

Sprinkle the flour over the vegetables and stir well to combine. Cook the flour for about 2 minutes, stirring frequently, to form a light roux.

Step 4

Slowly pour in the clam juice, stirring constantly to avoid lumps. Add the diced potatoes to the pot and bring the mixture to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender when pierced with a fork.

Step 5

If using fresh clams, rinse and scrub them under cold water, discarding any that are cracked or do not close when tapped. Add the fresh clams to the pot, cover, and cook for 5-7 minutes, or until the clams open. Remove the clams from the pot and set them aside, discarding any that do not open. If using canned clams, stir them in during the next step.

Step 6

Reduce the heat to low and stir in the heavy cream and milk. Season with salt, black pepper, and fresh thyme (if using). Let the chowder simmer gently for 5 minutes, but do not boil.

Step 7

Remove the clam meat from the shells, chop it into bite-sized pieces if necessary, and return it to the chowder. Stir everything together and taste for seasoning, adjusting as needed.

Step 8

Serve the chowder hot, garnished with chopped parsley and crumbled bacon. Pair with oyster crackers if desired.

Nutrition Facts

Serving size	(2366.2g)

Amount per serving	% Daily Value*
Calories	2484.3

Total Fat 133.9g	0%
Saturated Fat 70.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 482.3mg	0%
Sodium 8115.6mg	0%
Total Carbohydrate 207.9g	0%
Dietary Fiber 14.0g	0%
Total Sugars 23.9g
Protein 94.3g	0%

Vitamin D 119.5IU	0%
Calcium 717.8mg	0%
Iron 47.4mg	0%
Potassium 5386.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 15.6%

Carbs: 34.5%