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
Scale
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.
