Great New England Clam Chowder

Dive into the creamy, comforting flavors of Great New England Clam Chowder, a timeless classic that’s perfect for cozy dinners or a hearty lunch. This chowder balances tender clams with smoky bacon, aromatic vegetables, and a rich, velvety broth made from heavy cream, whole milk, and a touch of thyme. Cubed potatoes simmer to perfection, soaking up the savory blend of clam juice and chicken stock, while a hint of garlic and a buttery roux add depth and texture. Garnished with fresh parsley and served alongside crunchy oyster crackers, this chowder boasts restaurant-quality flavor with the warmth of a homemade meal. Whether you're recreating memories of seaside escapes or craving a bowl of New England's finest comfort food, this recipe is both satisfying and unforgettable.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 8-ounce cans canned clams (including juice)
• 6 slices bacon, diced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups clam juice
• 1 cup chicken stock
• 2 medium potatoes, peeled and cubed
• 1 cup heavy cream
• 1 cup whole milk
• 1 bay leaf
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)
• 1 cup oyster crackers (optional for serving)

Directions

Step 1

Drain the canned clams, reserving the juice in a separate bowl. Set both the clams and juice aside.

Step 2

In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

Add the butter to the pot with the bacon fat, then sauté the chopped onion, diced celery, and minced garlic until the vegetables are soft and fragrant, about 5 minutes.

Step 4

Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to create a roux.

Step 5

Gradually whisk in the reserved clam juice, clam juice from the bottle (if using), and chicken stock. Stir well to blend the roux and liquids.

Step 6

Add the cubed potatoes, bay leaf, and thyme to the pot. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

Step 7

Reduce the heat to low and stir in the heavy cream and milk. Cook gently, being careful not to let the mixture boil, for about 5 minutes.

Step 8

Add the reserved clams to the chowder and season with salt and pepper. Allow the clams to heat through for 2-3 minutes.

Step 9

Remove the bay leaf and stir in the cooked bacon.

Step 10

Taste and adjust seasoning, if necessary. Serve hot, garnished with fresh parsley and a side of oyster crackers, if desired.

Nutrition Facts

Serving size	(3147.7g)

Amount per serving	% Daily Value*
Calories	3946.2

Total Fat 195.4g	0%
Saturated Fat 89.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 702.9mg	0%
Sodium 9206.6mg	0%
Total Carbohydrate 330.3g	0%
Dietary Fiber 12.4g	0%
Total Sugars 24.0g
Protein 179.7g	0%

Vitamin D 107.4IU	0%
Calcium 1244.1mg	0%
Iron 111.2mg	0%
Potassium 4898.1mg	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: 46.3%

Protein: 18.9%

Carbs: 34.8%