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Creamy New England Style Clam Chowder

creamy new england clam chowder - featured image
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A comforting and creamy New England style clam chowder made with canned clams, potatoes, bacon, and herbs. Perfect for chilly days and quick to prepare with pantry staples.

Ingredients

Scale
  • 10 ounces canned clams, drained (reserve juice)
  • 3 medium Yukon Gold potatoes (about 1 pound), peeled and diced
  • 4 slices bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups low sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the chopped bacon in a large pot over medium heat until crispy, about 6-8 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add butter to the pot along with diced onion, celery, and garlic. Cook until softened and fragrant, about 5 minutes, until onions are translucent but not browned.
  3. Sprinkle flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste and thicken the chowder.
  4. Slowly whisk in the reserved clam juice and chicken broth, stirring well to avoid lumps. Add diced potatoes, thyme, and bay leaf. Bring to a simmer and cook for about 15 minutes until potatoes are fork-tender but still hold their shape.
  5. Stir in the canned clams and heavy cream. Heat gently without boiling for another 5 minutes to meld flavors. Season with salt and pepper to taste.
  6. Remove the bay leaf. Stir in the cooked bacon and sprinkle chopped parsley on top. Serve warm.

Notes

Do not boil after adding cream to prevent curdling. Use fresh thyme for brighter flavor if available. Adjust thickness by adding broth or cream for thinner chowder or simmer uncovered to thicken. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, substitute heavy cream with coconut or cashew cream. Leftovers keep well refrigerated for up to 3 days; reheat gently with added broth or cream if needed. Freeze without cream for best texture.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy clam chowder, comfort food, soup, easy chowder recipe, bacon chowder, seafood soup

Find it online: https://jollyfork.com/creamy-new-england-style-clam-chowder-recipe-easy-homemade-comfort-soup/