Linda's New England Clam Chowder

Warm, hearty, and bursting with coastal flavors, Linda's New England Clam Chowder is a classic recipe with a luxurious twist. This creamy chowder combines tender russet potatoes, aromatic vegetables, and briny chopped clams in a velvety broth enriched with heavy cream and a hint of fresh thyme. Crispy bacon bits add a smoky depth, while a roux ensures the perfect chunky-yet-silky texture. Infused with the unmistakable essence of clam juice, this dish is a comforting seafood favorite that's ideal for cozy nights or elegant gatherings. Garnish with fresh parsley and serve with oyster crackers for an authentic New England experience that will transport your taste buds to the seaside. Perfectly balanced and ready in just one hour, this recipe is a surefire crowd-pleaser!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons unsalted butter
• 6 slices bacon, diced
• 1 medium yellow onion, diced
• 2 stalks celery stalks, diced
• 4 cloves garlic, minced
• 1 cup all-purpose flour
• 4 cups bottled clam juice
• 3 large russet potatoes, peeled and diced
• 3 cups canned chopped clams (with juice)
• 2 cups heavy cream
• 1 teaspoon fresh thyme leaves, chopped
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 cup oyster crackers (optional, for serving)

Directions

Step 1

In a large heavy-bottomed pot, melt 2 tablespoons of the butter over medium heat. Add diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 2

Add the remaining 2 tablespoons of butter to the pot. Stir in the diced onion, celery, and garlic, cooking until the vegetables are softened but not browned, about 5 minutes.

Step 3

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to form a light roux. This step ensures the chowder will thicken properly.

Step 4

Gradually pour in the clam juice, stirring well to dissolve any lumps from the roux. Bring the mixture to a simmer.

Step 5

Add the diced potatoes, thyme, and bay leaves to the pot. Cover and cook over medium heat for 15-20 minutes, or until the potatoes are tender.

Step 6

Stir in the canned chopped clams (including their juice) and heavy cream. Simmer gently for another 10 minutes, but do not let it boil, as this can cause the cream to curdle.

Step 7

Season the chowder with salt and ground black pepper to taste. Remove the bay leaves before serving.

Step 8

Ladle the chowder into bowls and garnish with crispy bacon bits and chopped fresh parsley. Serve with oyster crackers on the side if desired.

Nutrition Facts

Serving size	(3776.4g)

Amount per serving	% Daily Value*
Calories	5210.2

Total Fat 289.6g	0%
Saturated Fat 146.9g	0%
Polyunsaturated Fat g
Cholesterol 869.7mg	0%
Sodium 14308.0mg	0%
Total Carbohydrate 458.6g	0%
Dietary Fiber 19.3g	0%
Total Sugars 12.5g
Protein 170.2g	0%

Vitamin D 0IU	0%
Calcium 580.0mg	0%
Iron 41.6mg	0%
Potassium 6620.0mg	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: 50.9%

Protein: 13.3%

Carbs: 35.8%