How to make New England Clam Chowder at home?

With its tender clams, creamy potatoes, and of course salty, smoky bacon, clam chowder is the definition of comfort food.

Making deliciously creamy New England clam chowder at home is much simpler than you might think, and it’s soon to become a new family favorite!

Rich flavors make this simple clam chowder recipe the ideal bowl of comfort!

While I enjoy wearing sandals and riding my bike without a jacket in the summer, I also enjoy the winter because of SOUP!

Because I love soups, soup season is one of my favorites. I adore that this creamy clam chowder recipe allows you to have a complete meal in one warm, slurpilicious bowl without having to prepare any additional sides.

I always advise people who are intimidated by cooking to start with simple soup recipes like this New England clam chowder, slow cooker corn chowder, and slow cooker potato soup.

Describe Clam Chowder.

This delectable white creamy clam chowder is bursting with tender potatoes, salty bacon, and tasty clams.

I decided to make this clam chowder recipe with minced canned clams because San Diego is on the opposite side of the country from New England and fresh clams can be difficult to find or very expensive. I couldn’t tell the difference, though!

In fact, clam juice and canned clams are frequently used in reputable restaurants. You’ll be surprised by how delicious this version is, and using canned clams makes it even simpler!

Make Clam Chowder at Home

Here are a few tips for making this recipe the best homemade New England clam chowder ever.

First, substitute thick, center-cut bacon for the usual sliced bacon.

Sliced bacon wilts while simmering, but thick bacon resists the heat, leaving you with a delicious meaty texture that goes well with the clams.

Use only russet potatoes after that.

Their melt-in-your-mouth, soft, creamy texture is perfect for chowders. When you want them to practically fall apart in your mouth, they taste the most “potato-y” as opposed to waxy.

And finally, everyone has a different idea of how thick a chowder ought to be.

For this clam chowder recipe, we use a roux to thicken the chowder, and then, just before serving, stir in 1 cup of heavy cream.

A longer simmering time will result in a thicker chowder; a shorter simmering time will result in a thinner chowder.

We top the chowder with oyster crackers, fresh parsley (optional), some of the reserved crispy bacon, and more.

Now enjoy your superior New England clam to that found in any restaurant!

New England Clam Chowder

Making deliciously creamy New England clam chowder at home is simpler than you might think, and it’s soon to become a new family favorite!

Ingredients

• 3 6.5 oz. cans chopped/minced clams in clam juice
• 8 ounces clam juice
• thick center-cut bacon strips chopped
• 1 tablespoon butter
• 2 stalks celery finely chopped
• 1 large onion chopped
• 1 ¼ pounds russet potatoes peeled and diced into ¼-½” cubes, approx. 3 ½ cups
• 3-5 garlic cloves minced
• ¼ teaspoon red pepper flakes optional
• ⅓ cup all-purpose flour
• 2 cups low sodium chicken broth
• 2 teaspoons chicken bouillon
• ½ teaspoon each dried parsley dried oregano, salt
• 2 bay leaves
• ¼ teaspoon each dried thyme pepper
• 1 cup heavy cream

garnishes (optional)

• Oyster crackers
• Fresh parsley

Instructions

1. Pour the liquid from the clam cans into a measuring cup. Add 2 1/2 cups of clam juice from a bottle. Place aside.
2. Cook bacon in a Dutch oven over medium heat until fat renders and starts to turn golden. With a slotted spoon, transfer half of the bacon to a plate covered with paper towels. Melt 1 tablespoon of butter in the remaining bacon and drippings over medium heat.
3. Onion and celery are added after raising the heat to medium-high. 5-7 minutes should be sufficient to soften the onions. Stir in the potatoes, garlic, and red pepper flakes for 30 seconds. Add the flour, then cook for another minute. Add the bay leaves, and chicken bouillon, reserving 2 12 cups of clam juice, chicken broth, and all other ingredients. Bring to a boil before simmering. Potatoes should be quite soft after 15-20 minutes of uncovered simmering.
4. Add heavy cream and heat thoroughly by simmering. Remove the bay leaves. Add clams after taking the pan off the heat. To taste, season with salt and/or pepper. (Depending on how salty your clams and bacon are, you might or might not need additional salt.) Pour additional heavy cream/milk or chicken stock into the soup to make it thinner or less lumpy.
5. If desired, garnish each serving with fresh parsley, the reserved bacon, and oyster crackers.

Nutrition information

Calories: 380 | Carbohydrates: 26g | Protein: 11g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 452mg | Potassium: 646mg | Fiber: 3g | Sugar: 2g | Vitamin A: 825IU | Vitamin C: 15.2mg | Calcium: 78mg | Iron: 4mg