Introduction

New England Clam Chowder is a classic American comfort food, beloved for its rich, creamy broth, tender clams, and hearty potatoes. Adding bacon elevates this iconic soup with a smoky depth and a subtle savory crunch that perfectly complements the briny clams. This chowder is a harmonious balance of flavors—creamy, savory, slightly sweet, and delightfully comforting.

Why I Love This Recipe

I love this recipe because it combines the luxury of a creamy seafood soup with the rustic, comforting flavors of bacon, onions, and potatoes. Each spoonful delivers a satisfying contrast: tender clams, silky potatoes, aromatic onions, and a rich, velvety broth. The bacon adds a subtle smokiness and crisp texture that takes this classic chowder to the next level.

This is a Must Try Dist

This dish is a must-try because it captures the essence of New England cuisine—simple ingredients, expertly combined, to create a soup that is comforting, flavorful, and memorable. Whether you’re serving it as a starter for a dinner party or enjoying it as a cozy meal on a cold day, it’s a recipe that’s both impressive and approachable.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6–8 servings
• Calories per Serving: ~400 kcal
• Course: Main Course, Soup
• Cuisine: American / New England

Ingredients

• 6 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 3 tablespoons all-purpose flour
• 4 cups clam juice (or low-sodium chicken broth with 1 cup clam juice)
• 2 cups whole milk
• 1 cup heavy cream
• 2 (6–8 oz) cans chopped clams, drained, juice reserved
• 1 teaspoon dried thyme
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)
• Oyster crackers or crusty bread (for serving)

Cooking Directions

1. Cook Bacon:
   In a large pot or Dutch oven over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sauté Aromatics:
   Add onions and celery to the pot and sauté until softened, about 5–6 minutes. Add garlic and cook for 1 minute.
3. Add Potatoes and Flour:
   Stir in diced potatoes and sprinkle flour over the vegetables. Cook for 2 minutes, stirring constantly, to remove raw flour taste.
4. Add Liquid:
   Gradually stir in clam juice and reserved clam liquid. Bring to a simmer and cook until potatoes are tender, about 15–20 minutes.
5. Add Milk, Cream, and Clams:
   Reduce heat to low. Stir in milk, heavy cream, and chopped clams. Add thyme, salt, and pepper. Simmer gently for 5–7 minutes, ensuring chowder does not boil.
6. Finish with Bacon and Garnish:
   Stir in crispy bacon (reserve a small amount for topping). Adjust seasoning if necessary.
7. Serve:
   Ladle chowder into bowls, garnish with chopped parsley and reserved bacon. Serve with oyster crackers or crusty bread.

Step-by-Step Preparation Method

1. Chop bacon, onion, celery, and garlic. Peel and dice potatoes.
2. Cook bacon in a large pot until crisp, set aside.
3. Sauté onions and celery in bacon fat until softened, add garlic.
4. Stir in potatoes and flour; cook for 2 minutes.
5. Gradually add clam juice and reserved clam liquid; simmer until potatoes are tender.
6. Reduce heat; stir in milk, cream, and clams. Add seasonings.
7. Simmer gently, then stir in most of the bacon.
8. Serve hot with garnishes and bread or crackers.

How to Serve

• Serve piping hot in deep bowls.
• Garnish with fresh parsley and crispy bacon bits.
• Offer oyster crackers, crusty bread, or a side salad for a complete meal.

Recipe Tips

• Avoid boiling after adding milk and cream to prevent curdling.
• Use fresh clams if available for even richer flavor.
• Reserve clam juice from canned clams to add extra depth to the broth.
• Add a splash of sherry for a subtle, elegant touch.

Variations

1. Smoky Bacon & Thyme: Increase bacon and thyme for a more pronounced smoky-herb flavor.
2. Seafood Mix: Add cooked shrimp or scallops for a more luxurious chowder.
3. Potato-Free Version: Use more cream and milk, or add corn for a slightly sweeter chowder.
4. Light Version: Substitute half-and-half for cream to reduce calories.
5. Instant Pot Version: Sauté ingredients in the Instant Pot, then pressure cook potatoes and broth for 5 minutes.

Freezing and Storage

• Refrigerator: Store in airtight containers for up to 3 days.
• Freezer: Not recommended to freeze cream-based chowder, as the texture may separate. Instead, freeze components separately (broth and potatoes without milk/cream).

Special Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon for stirring
• Ladle for serving
• Knife and cutting board

FAQ

Q1: Can I use fresh clams instead of canned?
Yes, steam fresh clams until they open, remove meat, and use their cooking liquid in place of canned clam juice.

Q2: Can I make this chowder ahead of time?
Yes, but add milk, cream, and clams just before serving for the best texture.

Q3: Can I use turkey bacon instead of pork bacon?
Yes, though the smoky flavor will be milder.

Q4: How do I prevent curdling?
Simmer gently on low heat after adding cream and milk; avoid boiling.

Q5: Can I thicken it more?
Yes, mash some potatoes or add an additional tablespoon of flour or cornstarch slurry.

Conclusion

New England Clam Chowder with Bacon is a comforting, flavorful, and satisfying soup that highlights the best of classic American cuisine. The combination of smoky bacon, tender clams, and creamy potatoes creates a chowder that’s rich yet approachable. It’s perfect for cold days, family dinners, or as an impressive starter for a gathering. Once you try this recipe, it will become a go-to comfort food, warming both your stomach and your heart.