New England Clam Chowder

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 can chopped clams, drained and juice reserved; 1 cup clam juice, bottled or reserved from canned clams; 4 slices bacon, diced; 1/2 yellow onion, finely diced; 2 celery stalks, finely diced; 1 lb russet potatoes, peeled and diced into 1/2-inch cubes; 2 garlic cloves, minced; 1 tsp fresh thyme, leaves only, chopped; 1 bay leaf; 2 tbsp unsalted butter; 1 tbsp all-purpose flour; 1 cup whole milk; 1/2 cup heavy cream; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 1/2 cup oyster crackers, for serving

Creamy soup filled with clams, potatoes, and celery. A classic comfort dish from the Northeast.

45 minMediumServes 4340 cal/serving

AmericanSoupStovetopPescatarianLow-SodiumAlcohol-FreeCorn-Free

Ingredients

1 can chopped clams, drained and juice reserved
1 cup clam juice, bottled or reserved from canned clams
4 slices bacon, diced
1/2 yellow onion, finely diced
2 celery stalks, finely diced
1 lb russet potatoes, peeled and diced into 1/2-inch cubes
2 garlic cloves, minced
1 tsp fresh thyme, leaves only, chopped
1 bay leaf
2 tbsp unsalted butter
1 tbsp all-purpose flour
1 cup whole milk
1/2 cup heavy cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup oyster crackers, for serving

Instructions

1

In a large pot or Dutch oven, cook 4 slices diced bacon over medium heat until crisp, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2

Add 2 tbsp unsalted butter to the bacon fat and melt. Add 1/2 finely diced yellow onion and 2 finely diced celery stalks and cook until softened, about 4-5 minutes.
3

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
4

Sprinkle 1 tbsp all-purpose flour over the vegetables and stir continuously for 1-2 minutes to cook the flour and form a roux. This will help thicken the chowder.
5

Gradually pour in 1 cup bottled or reserved from canned clams clam juice while stirring constantly to prevent lumps from forming.
6

Add 1 lb peeled and diced into 1/2-inch cubes russet potatoes, 1 bay leaf, and 1 tsp leaves only, chopped fresh thyme. Bring to a simmer.
7

Reduce heat to medium-low, cover, and cook until the potatoes are tender, about 15 minutes.
8

Add 1 can drained and juice reserved chopped clams to the pot and stir to combine.
9

Pour in 1 cup whole milk and 1/2 cup heavy cream. Bring the chowder back to a gentle simmer (do not boil, as this can cause the dairy to separate).
10

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper to taste. Remember that clams are naturally salty, so adjust accordingly.
11

Remove the bay leaf before serving.
12

Ladle the hot chowder into bowls, sprinkle with the reserved crispy bacon, and serve with 1/2 cup for serving oyster crackers.
13

For the best flavor, allow the chowder to rest for a few minutes before serving. The chowder will continue to thicken as it cools slightly.

Questions

Can I make New England Clam Chowder dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1 cup whole milk, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make New England Clam Chowder gluten-free?

Yes. The gluten in this entry is 1 tbsp all-purpose flour, 1/2 cup oyster crackers, for serving. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does New England Clam Chowder keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double New England Clam Chowder?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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