Jim's New England Clam Chowder

Dive into the comforting flavors of the coast with Jim's New England Clam Chowder, a luxurious and hearty dish that's perfect for chilly evenings or whenever you're craving classic seaside cuisine. This creamy chowder features tender, fresh clams steamed to perfection, smoky crumbled bacon, hearty russet potatoes, and a medley of aromatic vegetables like onion and celery all brought together in a velvety half-and-half base. Enhanced by the gentle herbaceous notes of thyme and bay leaf, every spoonful of this chowder is a rich, savory delight. Serve it steaming hot with a garnish of crispy bacon and fresh parsley, and pair it with oyster crackers for an authentic New England touch. Ready in just an hour, this crowd-pleaser is ideal for cozy family dinners or impressing guests with its homemade coastal charm.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Fresh clams (little neck or cherrystone)
• 4 cups Water
• 4 slices Bacon
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, diced
• 2 stalks Celery, diced
• 2 medium Russet potatoes, peeled and diced
• 3 tablespoons All-purpose flour
• 2 cups Clam juice
• 2 cups Half-and-half
• 1 leaf Bay leaf
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Parsley, chopped (optional for garnish)
• 1 cup Oyster crackers (optional for serving)

Directions

Step 1

Scrub the clams under cold water to remove any grit. In a large pot, bring 4 cups of water to a boil. Add the clams, cover, and steam for 6-8 minutes until they open. Discard any clams that remain closed.

Step 2

Remove the clams from their shells, chop them into bite-sized pieces, and set them aside. Strain the clam cooking liquid through a fine-mesh sieve or cheesecloth into a bowl to remove sand and grit. Reserve the liquid.

Step 3

In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate. Crumble once cool. Leave 2 tablespoons of bacon fat in the pot, discarding the rest.

Step 4

Add butter to the pot. Once melted, stir in the diced onion and celery. Sauté for 5-7 minutes until vegetables are softened but not browned.

Step 5

Add the diced potatoes to the pot along with the flour. Stir to coat the vegetables in the flour, then cook for 1-2 minutes while stirring constantly to remove the raw flour taste.

Step 6

Gradually add the reserved clam cooking liquid and the clam juice, stirring well to incorporate and prevent lumps. Add the bay leaf and thyme. Bring the mixture to a simmer and cook for 10-15 minutes until the potatoes are tender.

Step 7

Reduce the heat to low and stir in the half-and-half. Add the chopped clams and season with salt and black pepper. Heat gently for 5 minutes. Do not let the chowder boil after adding the dairy as it might curdle.

Step 8

Remove the bay leaf before serving. Serve hot, garnished with crumbled bacon and fresh parsley, with oyster crackers if desired.

Nutrition Facts

Serving size	(3859.1g)

Amount per serving	% Daily Value*
Calories	3386.8

Total Fat 132.2g	0%
Saturated Fat 60.5g	0%
Polyunsaturated Fat 4.6g
Cholesterol 585.3mg	0%
Sodium 7813.3mg	0%
Total Carbohydrate 350.7g	0%
Dietary Fiber 11.0g	0%
Total Sugars 30.3g
Protein 182.6g	0%

Vitamin D 5.1IU	0%
Calcium 1625.5mg	0%
Iron 142.2mg	0%
Potassium 5362.9mg	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: 35.8%

Protein: 22.0%

Carbs: 42.2%