New England Clam Chowder with Oyster Crackers
Rich, creamy, and packed with comforting seafood flavor, this New England Clam Chowder with Oyster Crackers is a classic cozy soup recipe perfect for chilly days. Made with tender clams, hearty potatoes, smoky bacon, and a velvety creamy broth, this homemade chowder is warm, satisfying, and full of traditional coastal flavor.
Ingredients
For the Chowder:
- 4 slices thick-cut bacon, diced
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3 cups clam juice (from canned clams or bottled)
- 2 cups heavy cream (or half-and-half for lighter version)
- 2 cups diced Yukon Gold or Russet potatoes
- 2 bay leaves
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and freshly ground black pepper to taste
- 2 cups chopped clams (fresh or canned, drained if canned)
- 1 tbsp fresh parsley, chopped (for garnish)
For Serving:
- Oyster crackers
- Extra fresh parsley (optional)
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook bacon until crisp. Remove bacon, leaving drippings in pot.
- Sauté Vegetables: Add butter, onion, celery, and garlic. Sauté until soft and fragrant.
- Make Roux: Stir in flour and cook 1–2 minutes to remove raw flour taste.
- Add Liquids: Slowly whisk in clam juice, then add heavy cream. Stir until smooth.
- Add Potatoes u0026 Seasonings: Stir in diced potatoes, bay leaves, thyme, salt, and pepper. Simmer 15 minutes until potatoes are tender.
- Add Clams: Stir in chopped clams and cooked bacon. Simmer 5 minutes more (avoid overcooking clams).
- Finish: Remove bay leaves, adjust seasoning, and garnish with parsley.