New England Clam Chowder

  • Total time - 45 minutes
  • Prep time - 15 minutes
  • Cooking time - 30 minutes
  • Servings: 6
  • Country: United States
A bowl of rich, creamy New England Clam Chowder with crackers

New England Clam Chowder is a culinary icon, a testament to the region's love for fresh seafood and hearty, warming dishes. The process of making it is simple and rewarding. It starts with crisping bacon to create a flavorful fat base, which is then used to sauté the mirepoix. The final addition of potatoes and clams gives it substance, while the dairy adds the signature creaminess. Serve it hot with oyster crackers on top for a truly authentic experience.

Ingredients

Ingredients

  • 115 g bacon, diced
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 0.25 cup all-purpose flour
  • 2 cups clam juice
  • 3 large potatoes, peeled and diced
  • 2 cups milk or heavy cream
  • 2 425g cans canned chopped clams, drained (reserve juice)
  • fresh parsley, chopped (for garnish)
  • salt and fresh ground black pepper, to taste

Instructions

Step 1: Cook the Bacon

In a large pot or Dutch oven, cook the diced bacon over medium heat until it's crispy. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon fat in the pot.

Step 2: Sauté Vegetables and Make a Roux

Add the diced onion and celery to the pot and sauté for 5-7 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.

Sprinkle the flour over the vegetables and stir constantly for about 1 minute to create a roux.

Step 3: Simmer the Chowder

Slowly pour in the reserved clam juice, whisking to prevent lumps. Add the diced potatoes and bring the mixture to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Pour in the milk or heavy cream and heat gently, but do not let it boil.

Step 4: Finish and Serve

Stir in the drained clams and the crispy bacon. Heat for another 2-3 minutes, just to warm the clams through.

Season with salt and pepper to taste. Garnish with fresh parsley before serving. Serve hot with crackers.