Print

Cozy Homemade New England Clam Chowder (Best Comfort Food)

New England clam chowder - featured image
Print Recipe

This creamy, velvety New England clam chowder started as a happy accident and became the ultimate comfort food. Made with simple ingredients like canned clams, bacon, potatoes, and heavy cream, it comes together in about 45 minutes for a cozy, crowd-pleasing meal.

Ingredients

Scale
  • 6 slices bacon or 4 ounces salt pork, diced
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 celery ribs, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups clam juice
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 3 cups)
  • 3 cans (6.5 ounces each) chopped clams, drained with juice reserved
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Oyster crackers or crusty bread (for serving)

Instructions

  1. Cook the bacon. Place the diced bacon in your cold Dutch oven and set it over medium heat. Cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Sauté the aromatics. Add the diced onion and celery to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the vegetables are softened and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux. Sprinkle the flour over the sautéed vegetables and stir constantly with a wooden spoon for 1-2 minutes. The mixture should look like a thick paste clinging to the vegetables.
  4. Add the liquids gradually. Slowly pour in the clam juice while stirring constantly. Once the clam juice is fully incorporated, add the heavy cream and milk, continuing to stir. The base should be smooth and slightly thick.
  5. Add the potatoes and seasonings. Stir in the diced potatoes, bay leaf, and fresh thyme. Bring the chowder to a gentle simmer. Reduce the heat to medium-low and let it cook, uncovered, for 15-20 minutes, stirring occasionally, until the potatoes are tender.
  6. Add the clams. Once the potatoes are tender, stir in the drained chopped clams. Let them heat through for 2-3 minutes.
  7. Season and finish. Remove the bay leaf and discard it. Taste the chowder and season with salt and pepper.
  8. Rest and serve. Let the chowder sit off the heat for 5-10 minutes before serving. Ladle into bowls, garnish with the reserved crispy bacon and fresh parsley, and serve with oyster crackers or crusty bread.

Notes

The chowder will thicken as it sits. If making ahead, add a splash of milk or clam juice when reheating. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, substitute full-fat coconut cream and unsweetened almond milk. Do not freeze this chowder as the dairy can separate.

Nutrition

Keywords: New England clam chowder, clam chowder, chowder, comfort food, seafood soup, creamy soup, winter soup, bacon, potatoes, clams

Find it online: https://coracooks.com/cozy-homemade-new-england-clam-chowder-best-comfort-food/