Creamy New England Clam Chowder
This rich and creamy New England clam chowder is packed with tender clams, hearty potatoes, crispy bacon, and a velvety broth that’s full of flavor. Perfect for a cozy meal, it’s easy to make and guaranteed to satisfy any chowder craving.
Ingredients
- 4 slices bacon chopped
- 3 tablespoons butter
- 1 small onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth or clam juice
- 3 medium russet potatoes peeled and diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 6.5-ounce cans chopped clams, drained (reserve the juice if using)
- 1 1/2 cups heavy cream
Instructions
- Heat a large pot over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes.
- Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add the butter to the pot and melt over medium heat.
- Stir in the diced onion and celery and cook for 3–4 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the flour and stir constantly for 1 minute to create a roux.
- Slowly pour in the chicken broth or reserved clam juice while stirring to prevent lumps.
- Add the diced potatoes, salt, black pepper, and dried thyme.
- Bring to a simmer and cook for 15 minutes, or until the potatoes are tender.
- Stir in the chopped clams and heavy cream, mixing well.
- Let the chowder warm through for 5 minutes without boiling.
- Taste and adjust seasonings if needed.
- Serve hot, garnished with the crispy bacon. Enjoy!