Name: New England Clam Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 120 g bacon (diced); 150 g yellow onion (finely diced); 100 g celery (finely diced); 30 g butter (unsalted); 30 g All-purpose flour (plain); 500 ml clam juice (reserved from canned clams or bottled); 500 g Potato (peeled and cut into 1.5 cm cubes); 1 tsp dried thyme (crumbled); 1 leaf bay leaf (whole); 500 ml whole milk (at room temperature); 120 ml Heavy cream (at room temperature); 500 g chopped clams (canned, drained; reserve 60 ml of the can liquid and combine it with bottled clam juice to total 500 ml); 1/2 tsp Black pepper (freshly ground)

How to prepare

Set a large heavy-bottomed pot over medium heat. Add the diced bacon and cook for 5 to 7 minutes, stirring occasionally, until browned and most of the fat has rendered.

Add the onion and celery to the pot and sauté for 5 minutes, stirring often, until glossy and softened but not browned. Add the butter and let it melt completely.

Sprinkle in the flour and stir continuously for 1 to 2 minutes, until the flour coats the vegetables and smells lightly nutty. This creates the base for the chowder’s gentle thickness.

Gradually whisk in the clam juice, scraping the bottom of the pot to dissolve any browned bits. Add the potatoes, thyme, bay leaf, and black pepper, then bring the liquid to a gentle boil.

Creamy chowder base with diced vegetables in a pot

AI-generated image

Reduce the heat to low, cover partially, and simmer for 12 to 15 minutes, stirring once or twice, until the potatoes are fork-tender but still hold their shape.

Remove the bay leaf. Stir in the milk and cream, then heat gently for 3 to 4 minutes until steaming and slightly thickened; do not let the chowder boil.

Fold in the canned, pre-cooked chopped clams and simmer gently for 2 to 3 minutes, until steaming hot throughout. Taste and adjust the seasoning if needed, keeping in mind that bacon and clams are naturally salty.

Ladle the chowder into warmed bowls and serve immediately, making sure each portion includes bacon, potatoes, and clams.

Bowl of creamy New England clam chowder with potatoes, clams, and bacon

AI-generated image

Why this recipe works

Sweating the aromatics in rendered bacon fat builds a savory base, while a small flour roux gives the broth body without making it pasty. Potatoes release just enough starch during the simmer, and the clams are added late to preserve their tender texture.

Storage and reheating

How to store it

Cool the chowder promptly and refrigerate it in a covered container for up to 3 days. Do not freeze, because the dairy may separate and the potatoes can become mealy.

How to reheat it

Reheat gently in a saucepan over low to medium-low heat, stirring often, until steaming hot; do not boil. Add a splash of milk if the chowder has thickened.