If you love rich, comforting soups that wrap you in their warmth, then this Creamy New England Clam Chowder with Bacon and Fresh Herbs Recipe is going to become one of your all-time favorites. It’s the perfect harmony of tender clams, smoky bacon, and fragrant herbs all swimming in a velvety, luscious broth that’s as hearty as it is flavorful. This chowder feels like a big hug in a bowl, and every spoonful is packed with that classic New England charm that will have you coming back for seconds and thirds without hesitation.
Ingredients You’ll Need
The magic of this chowder lies in its straightforward ingredients, each chosen for their role in creating that classic creamy texture, smoky depth, and fresh herbal brightness. From the humble russet potatoes that provide body and texture, to the fresh thyme that gives a subtle pop of earthiness, every component plays its part beautifully.
- Russet potatoes: Provide the hearty base with their creamy texture when cooked and cubed.
- Half-and-half: Gives the chowder its signature creamy, rich consistency without being too heavy.
- Bacon lardons: Add smoky, savory crunch that deepens the chowder’s flavor profile.
- Carrots and celery: Form the classic mirepoix, delivering natural sweetness and aromatic depth.
- Yellow onion and garlic: Build foundational savory notes that elevate every bite.
- All-purpose flour: Helps thicken the chowder to that perfect creamy texture.
- Clam juice and canned clams: Deliver authentic ocean flavor that defines the chowder.
- Fresh thyme sprigs: Introduce fragrant herbal warmth that brightens the dish.
- Unsalted butter: Enhances richness and mouthfeel with its creamy silkiness.
- Chicken bouillon cubes: Boost savory umami notes that deepen the broth.
- Kosher salt, black pepper, and crushed red pepper flakes: Season perfectly to taste with a gentle touch of heat.
- Oyster crackers: The classic crunchy accompaniment for serving that adds texture contrast.
How to Make Creamy New England Clam Chowder with Bacon and Fresh Herbs Recipe
Step 1: Prepare the Vegetables and Bacon
Start by peeling and cutting your russet potatoes into half-inch cubes—this size ensures they cook through without turning mushy. Dice the carrots, celery, onion, and garlic finely to create that classic blend of textures and flavors. Next, crisp your bacon lardons in a large pot over medium heat until beautifully browned and fragrant. This step not only crisps the bacon to perfection but also renders out fat that will be the flavor foundation of your chowder, so don’t skip on that delicious bacon richness!
Step 2: Build the Flavor Base
Remove the bacon and set it aside on paper towels while leaving the rendered fat in the pot. Add the diced onions, carrots, celery, and garlic to the pot, sautéing gently until softened and aromatic—about 5 to 7 minutes. This softening process develops the natural sweetness and depth that makes this chowder stand out. Then, sprinkle the flour over the vegetables, stirring constantly to form a roux that will thicken the chowder without any clumps.
Step 3: Simmer the Potatoes and Broth
Gradually stir in the clam juice, half-and-half, water, and the two instant chicken bouillon cubes. Toss in the bay leaf and fresh thyme sprigs for aromatic complexity. Bring everything to a gentle simmer, then add the cubed potatoes. Cook uncovered for about 20 to 25 minutes until the potatoes are tender but still intact. The simmering infuses the broth with the hearty potato starch, enriching the texture wonderfully.
Step 4: Add Clams and Finish the Chowder
Once the potatoes are perfectly tender, it’s time to pour in both the whole baby clams and chopped clams, including their delicious juices. Return the bacon lardons to the pot, stir gently, and season with kosher salt, freshly ground black pepper, and crushed red pepper flakes according to your taste. Stir in unsalted butter off heat to add a silken, glossy finish to your chowder. This is the moment when all those beautiful flavors come together in perfect harmony.
How to Serve Creamy New England Clam Chowder with Bacon and Fresh Herbs Recipe
Garnishes
To elevate your chowder to restaurant-worthy status, consider adding a sprinkle of freshly chopped parsley or additional fresh thyme leaves on top before serving. A few extra oyster crackers add an irresistible crunch, and if you’re feeling adventurous, a light drizzle of high-quality extra virgin olive oil or a pinch of smoked paprika can add an exciting twist.
Side Dishes
This chowder pairs beautifully with simple sides that won’t compete with its depth. Think crusty sourdough bread or a warm, buttered roll for dipping. A crisp green salad with a lemon vinaigrette offers a refreshing contrast, balancing the richness of the chowder perfectly.
Creative Ways to Present
Serve your Creamy New England Clam Chowder with Bacon and Fresh Herbs Recipe in rustic bread bowls for a fun and hearty presentation that’s also practical for soaking up every drop. For a more elegant touch, use individual ramekins and garnish creatively with microgreens or crispy shallots. Either way, presentation can make enjoying this classic chowder that much more special.
Make Ahead and Storage
Storing Leftovers
Leftover chowder keeps really well in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making your next meal a real treat. Just make sure to cool the chowder completely before storing to preserve its freshness and texture.
Freezing
Because of the dairy and potatoes, freezing New England clam chowder can be a bit tricky, as the texture might change. If you want to freeze it, do so before adding the clams and cream—store the base broth and potatoes separately. When ready to eat, thaw gently and add fresh clams and cream to reheat for the best results.
Reheating
Reheat your chowder slowly on the stove over low heat, stirring frequently to prevent sticking or curdling. If the chowder has thickened too much, add a splash of milk or half-and-half to bring back that silky consistency. Avoid microwaving as it can unevenly heat and alter the texture.
FAQs
Can I use fresh clams instead of canned clams in this recipe?
Absolutely! Fresh clams bring an incredible flavor, but make sure to steam and shuck them first. Their cooking time is shorter, so add them near the end to avoid toughness.
Is it possible to make this chowder dairy-free?
Yes! Replace half-and-half with coconut milk or a creamy plant-based alternative, and use olive oil or a non-dairy butter substitute instead of regular butter for a dairy-free twist.
How do I prevent the potatoes from getting mushy in the chowder?
Cut them into uniform half-inch cubes and simmer gently. Avoid overcooking by checking tenderness often; they should be soft but still hold their shape.
Can I prepare this chowder in a slow cooker?
Sure! Cook the bacon and vegetables first on the stovetop, then combine all ingredients (except clams and herbs) in the slow cooker. Add clams and herbs during the last 15 minutes of cooking to maintain fresh flavors.
What can I substitute if I don’t have oyster crackers?
No worries—crusty bread, saltine crackers, or toasted baguette slices make excellent alternatives to complement the chowder’s creamy goodness.
Final Thoughts
There’s something truly special about a bowl of Creamy New England Clam Chowder with Bacon and Fresh Herbs Recipe that feels deeply satisfying on a chilly day or whenever you crave a taste of coastal comfort. With its rich flavors, fresh herbs, and that perfect balance of smoky bacon and tender clams, this recipe is a heartfelt classic worth making time and time again. I hope you give it a try and fall in love with it just like I have!
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Creamy New England Clam Chowder with Bacon and Fresh Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This classic New England Clam Chowder recipe offers a creamy, comforting bowl of traditional chowder packed with tender clams, crispy bacon, and hearty potatoes. Perfect for a chilly day, it combines a rich broth made with half-and-half and clam juice, infused with fresh thyme and savory aromatics like celery, onion, and garlic. Served with oyster crackers, this chowder is a beloved staple of Northeastern American cuisine.
Ingredients
Produce
- 3 russet potatoes (peeled and cut into ½-inch cubes)
- 2 carrots (peeled and diced)
- 2 ribs celery (diced)
- 1 yellow onion (diced)
- 1 clove garlic (diced)
- 3 sprigs fresh thyme
Dairy
- 2 cups half-and-half
- 4 tablespoons unsalted butter (½ stick)
Canned Goods
- 10 ounces canned whole baby clams (undrained, about 1 can)
- 6.5 ounces canned chopped clams (undrained, about 1 can)
- 4 ounces clam juice (about ¼ cup; use more if desired)
Meat
- ½ pound bacon (cut into ¼-inch lardons)
Pantry
- ¾ cup water
- 1 bay leaf
- 2 instant chicken bouillon cubes (divided)
- Freshly ground black pepper (to taste)
- 2 tablespoons all-purpose flour
- Kosher salt (optional, to taste)
- 4 cups oyster crackers
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
Instructions
- Prepare the base: In a large pot, cook the bacon over medium heat until crispy, then remove and drain on paper towels, leaving the rendered fat in the pot.
- Sauté vegetables: Add diced onions, carrots, celery, and garlic to the bacon fat and sauté until softened and translucent, about 5-7 minutes.
- Add flour for roux: Sprinkle the all-purpose flour over vegetables, stirring constantly for 2 minutes to cook out the raw flour taste and to thicken the chowder later.
- Build the chowder liquid: Slowly whisk in the clam juice, half-and-half, water, bay leaf, and one chicken bouillon cube, ensuring the mixture is smooth and well combined.
- Cook potatoes: Add the cubed potatoes to the pot and bring the mixture to a simmer. Allow to cook for about 20-25 minutes, or until potatoes are tender when pierced with a fork.
- Add clams and seasoning: Stir in both cans of clams with their juices, the remaining chicken bouillon cube, fresh thyme sprigs, freshly ground black pepper, kosher salt (optional), and half of the bacon lardons.
- Simmer and adjust flavors: Let the chowder simmer gently for another 10-15 minutes to meld the flavors without boiling vigorously to avoid toughening the clams.
- Finish with butter and seasoning: Remove the bay leaf and thyme sprigs. Stir in the unsalted butter until melted and combined for extra richness. Adjust seasoning with salt, pepper, and crushed red pepper flakes to taste.
- Serve: Ladle the chowder into bowls and top with remaining crispy bacon pieces. Serve alongside oyster crackers for dipping and garnish if desired.
Notes
- For a thicker chowder, reduce the amount of liquid slightly or add an extra tablespoon of flour.
- If fresh clams are available, steaming and adding them can elevate the flavor, though canned clams are convenient and traditional in many recipes.
- The bacon adds smoky depth; for a lower-fat version, reduce or omit it, but consider adding smoked paprika for flavor.
- Adjust the heat by varying the crushed red pepper flakes or adding hot sauce at the table.
- Clam chowder is best enjoyed fresh but can be stored in the refrigerator for up to 2 days and reheated gently.
