New England Clam Chowder
Creamy soup filled with clams, potatoes, and celery. A classic comfort dish from the Northeast.
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
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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.
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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.
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3
Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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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.
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5
Gradually pour in 1 cup bottled or reserved from canned clams clam juice while stirring constantly to prevent lumps from forming.
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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.
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7
Reduce heat to medium-low, cover, and cook until the potatoes are tender, about 15 minutes.
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8
Add 1 can drained and juice reserved chopped clams to the pot and stir to combine.
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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).
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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.
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11
Remove the bay leaf before serving.
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12
Ladle the hot chowder into bowls, sprinkle with the reserved crispy bacon, and serve with 1/2 cup for serving oyster crackers.
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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.