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New England Clam Chowder

Life At The Table Clam Chowder. A bowl of New England Clam Chowder garnished with bacon with a green napkin beside it on a wooden table.
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Creamy New England clam chowder with bacon, tender clams, and a lighter texture—this is classic, easy comfort you’ll want to cook tonight.

Ingredients

Units Scale
  • 3 6.5-oz cans chopped clams, juice reserved
  • 1 8-oz bottle clam juice
  • 4 slices thick-cut bacon, small dice
  • 1 cup onion, small dice
  • 1/2 cup celery, small dice
  • 1 tablespoon garlic, minced
  • 2 teaspoons flour
  • 2 cups russet potatoes, small dice
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 cup heavy whipping cream
  • kosher salt and pepper to taste

 

Optional Garnish

  • hot sauce
  • chopped parsley

Instructions

  1. Add the diced bacon to a cold, 4-qt pot. Turn the heat to medium and allow the bacon to render its fat and crisp the diced bits. Once crisped, scoop out the bacon onto a paper towel to drain and set it aside.
  2. Toss the onion and the celery into the bacon grease. Sauté until the veggies soften and turn translucent.
  3. Add the garlic and sauté just until the garlic is fragrant.
  4. Add the two teaspoons of flour to the 4-qt pot and sauté for another 2-3 minutes to cook out the raw taste of the flour.
  5. Pour in the reserved clam juice and the bottled clam juice.
  6. Add the diced potatoes and bring the 4-qt pot to a boil.
  7. Reduce the heat and simmer just until the potatoes are cooked, about 8 minutes.
  8. Fish out the bay leaf.
  9. Stir in the heavy cream and the clams.
  10. Simmer gently for 3-4 minutes just until the clams warm.
  11. Adjust the seasoning as needed with kosher salt and pepper.
  12. Ladle into bowls and garnish with the bacon. Also add the hot sauce and the parsley as needed.

Nutrition

Find it online: https://lifeatthetable.com/new-england-clam-chowder/

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