Easy New England Clam Chowder

Warm up your soul with this creamy and comforting Easy New England Clam Chowder, a timeless classic that comes together in just under an hour. This hearty recipe features tender clams, velvety russet potatoes, and aromatic vegetables like onion, celery, and garlic, all simmered in a rich base of clam juice, chicken broth, and heavy cream. A touch of dried thyme and a bay leaf infuse the chowder with subtle herbal notes, while crispy bacon and fresh parsley (optional, but highly recommended) add irresistible flavor and texture. Perfect for a cozy dinner or a starter course, this chowder is best served with oyster crackers for that authentic New England experience. Quick to prepare yet bursting with flavor, it’s an ideal recipe for seafood lovers and chowder enthusiasts alike!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 slices bacon
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 stalks celery stalks, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups clam juice
• 1 cup chicken broth
• 3 medium russet potatoes, peeled and diced
• 3 6.5-ounce cans canned clams with juice
• 1 cup heavy cream
• 0.5 teaspoons dried thyme
• 1 bay leaf
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)
• 0 as desired oyster crackers (optional, for serving)

Directions

Step 1

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot.

Step 2

Add the butter to the pot with the bacon drippings and melt over medium heat. Stir in the diced onion and celery, and cook until softened, about 5 minutes.

Step 3

Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5

Gradually pour in the clam juice and chicken broth, stirring constantly to create a smooth mixture. Bring to a gentle simmer.

Step 6

Add the diced potatoes, bay leaf, and dried thyme. Cover the pot and simmer over medium-low heat for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Stir in the canned clams along with their juice and the heavy cream. Let the chowder heat through over low heat for 5-10 minutes, but do not let it boil to prevent curdling.

Step 8

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

Step 9

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

Nutrition Facts

Serving size	2565.7 grams (2565.7g)

Amount per serving	% Daily Value*
Calories	2297

Total Fat 125.90g	161%
Saturated Fat 67.80g	339%
Polyunsaturated Fat 2.00g
Cholesterol 484mg	161%
Sodium 9007mg	392%
Total Carbohydrate 187.30g	68%
Dietary Fiber 14.90g	53%
Total Sugars 11.90g
Protein 103.10g	206%

Vitamin D 5IU	26%
Calcium 573mg	44%
Iron 98mg	546%
Potassium 5048mg	107%

*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: 49.4%

Protein: 18.0%

Carbs: 32.6%