New England Clam Chowder

Dive into the comforting flavors of New England with this classic clam chowder recipe, a creamy and hearty soup celebrated for its rich blend of fresh littleneck or cherrystone clams and perfectly tender potatoes. This recipe highlights the smoky undertones of crisp bacon and the aromatic essence of sautéed celery, onion, and fragrant thyme, all enveloped in a velvety base of clam broth, heavy cream, and milk. Thickened expertly with a roux, every spoonful is as indulgent as it is satisfying. Perfect for cozy evenings or seaside-inspired gatherings, this authentic chowder is topped with crumbled bacon and optional fresh parsley for a beautiful finish. Easy to prepare in under an hour, it's a must-try for lovers of seafood and New England-style cuisine.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Fresh clams (littleneck or cherrystone)
• 4 cups Water
• 4 slices Bacon
• 3 tablespoons Unsalted butter
• 1 medium Onion, diced
• 2 stalks Celery, diced
• 3 tablespoons All-purpose flour
• 2 cups Potatoes, peeled and diced (Russet or Yukon Gold)
• 2 cups Clam juice
• 1 cup Heavy cream
• 1 cup Whole milk
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Scrub the clams thoroughly under cold running water to remove any sand or grit.

Step 2

In a large pot, add the clams and 4 cups of water. Cover and bring to a boil over medium-high heat. Cook until the clams open, about 8-10 minutes. Discard any clams that do not open.

Step 3

Remove the clams from the pot and strain the clam broth through a fine mesh sieve or cheesecloth to remove any remaining sand. Reserve the broth and set aside.

Step 4

Once the clams are cool enough to handle, remove them from their shells and chop the meat into bite-sized pieces. Set the chopped clams aside.

Step 5

In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Crumble the bacon once cooled and set aside for later.

Step 6

In the same pot with the bacon drippings, add the butter and melt it over medium heat.

Step 7

Add the diced onion and celery to the pot and sauté until softened, about 5 minutes.

Step 8

Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to cook the flour and make a roux.

Step 9

Gradually whisk in the reserved clam broth and clam juice, ensuring there are no lumps.

Step 10

Add the diced potatoes to the pot and bring the mixture to a simmer. Cook until the potatoes are tender, about 15 minutes.

Step 11

Reduce the heat to low and stir in the heavy cream, milk, chopped clams, thyme, salt, and black pepper. Heat gently for 5-7 minutes, but do not allow the chowder to boil.

Step 12

Taste and adjust seasoning with more salt or pepper, if needed.

Step 13

Serve the chowder hot, topped with the crumbled bacon and chopped fresh parsley, if using.

Nutrition Facts

Serving size	3599.1 grams (3599.1g)

Amount per serving	% Daily Value*
Calories	2626

Total Fat 145.10g	186%
Saturated Fat 79.40g	397%
Polyunsaturated Fat 2.20g
Cholesterol 722mg	241%
Sodium 5702mg	248%
Total Carbohydrate 146.80g	53%
Dietary Fiber 10.90g	39%
Total Sugars 21.40g
Protein 158.80g	318%

Vitamin D 113IU	563%
Calcium 1415mg	109%
Iron 136mg	758%
Potassium 4892mg	104%

*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: 51.7%

Protein: 25.1%

Carbs: 23.2%