New England Clam Chowder
A rich, creamy chowder with smoky Bacon, tender Potato, and sweet Clam in a silky broth. It is hearty without feeling heavy, and the flavors deepen nicely after a brief rest before serving.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 150gBacon (cut into small pieces)
- 150gOnion (finely chopped)
- 100gCelery (finely chopped)
- 40gUnsalted Butter
- 30gAll-Purpose Flour
- 500mlClam Juice
- 300mlWater
- 500gPotato (peeled and diced)
- 2pcsBay Leaf
- 2gDried Thyme
- 600mlWhole Milk
- 200mlHeavy Cream
- 400gClam (cooked and drained)
- 6gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the bacon in a heavy pot over medium heat until crisp. Transfer it to a bowl and leave the rendered fat in the pot.
- 02
Add the unsalted butter, then cook the onion and celery until soft and translucent.
- 03
Stir in the all-purpose flour and cook for about 1 minute, stirring constantly, until it smells lightly toasted.
- 04
Slowly whisk in the clam juice and water until smooth, then add the potato, bay leaves, and dried thyme.
- 05
Bring the chowder to a gentle simmer and cook until the potato is fully tender.
- 06
Stir in the whole milk, heavy cream, and clam. Heat gently until the clams are warmed through, without boiling.
- 07
Season with the salt and black pepper, remove the bay leaves, and serve the chowder topped with the reserved bacon.
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