New England Clam and Corn Chowder with Herbs

Immerse your senses in the comforting flavors of this New England Clam and Corn Chowder with Herbs, a hearty and satisfying dish perfect for any season. Bursting with the briny sweetness of fresh clams and the buttery richness of crisp bacon, this chowder is elevated with vibrant pops of fresh corn and aromatic herbs like thyme, parsley, and chives. Creamy potatoes and a velvety blend of whole milk and heavy cream create a luscious base, while a hint of garlic adds depth to each spoonful. This easy-to-make recipe combines traditional cooking techniques like simmering and gentle thickening with flour, making it the ultimate showcase of New England’s culinary charm. Ready in just an hour, it’s the ideal homestyle meal for cozy nights, best served hot alongside crusty bread for dipping. Whether you’re craving classic comfort food or planning an elegant dinner, this chowder is guaranteed to delight.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds fresh clams
• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 medium russet potatoes, peeled and diced
• 1.5 cups fresh corn kernels (or frozen, thawed)
• 2 cups clam juice
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh chives, chopped (optional)

Directions

Step 1

Rinse the clams well under cold water, scrubbing their shells to remove any grit. Discard any clams that are cracked or don’t close when tapped. Set aside.

Step 2

In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot and discard the rest.

Step 3

Add the butter to the pot and melt over medium heat. Stir in the onion and celery and cook for about 5 minutes, until softened. Add the garlic and cook for 1 more minute until fragrant.

Step 4

Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to cook off the raw flour taste.

Step 5

Slowly whisk in the clam juice and milk, stirring until smooth. Add the diced potatoes, thyme leaves, bay leaf, and corn. Stir well and bring to a gentle boil.

Step 6

Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender. Add the clams to the pot, cover, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.

Step 7

Stir in the heavy cream, cooked bacon, parsley, salt, and black pepper. Remove the bay leaf before serving.

Step 8

Ladle the chowder into bowls and garnish with chopped chives, if desired. Serve hot with crusty bread for dipping.

Nutrition Facts

Serving size	(3354.2g)

Amount per serving	% Daily Value*
Calories	3804.9

Total Fat 168.7g	0%
Saturated Fat 82.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1054.4mg	0%
Sodium 6400.0mg	0%
Total Carbohydrate 250.1g	0%
Dietary Fiber 21.6g	0%
Total Sugars 54.1g
Protein 304.5g	0%

Vitamin D 214.7IU	0%
Calcium 1753.4mg	0%
Iron 266.3mg	0%
Potassium 10885.8mg	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: 40.6%

Protein: 32.6%

Carbs: 26.8%