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⁠New England Clam Chowder with Bacon

Elina James
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soups
Cuisine American
Servings 8 servings
Calories 300 kcal

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)

Instructions
 

  • 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.
  • Sauté Aromatics: Add onions and celery to the pot and sauté until softened, about 5–6 minutes. Add garlic and cook for 1 minute.
  • 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.
  • 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.
  • 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.
  • Finish with Bacon and Garnish: Stir in crispy bacon (reserve a small amount for topping). Adjust seasoning if necessary.
  • Serve: Ladle chowder into bowls, garnish with chopped parsley and reserved bacon. Serve with oyster crackers or crusty bread.