Classic New England Clam Chowder
This thick and creamy New England clam chowder is loaded with tender clams, hearty potatoes, and smoky bacon in a rich milk-based broth. It is the ultimate comfort food that warms you from the inside out on a cold day.
A rich and creamy clam chowder packed with clams, potatoes, and smoky bacon.
Nutrition per serving
Ingredients
Main
Broth
Thickener
Instructions
Render the Bacon
In a large Dutch oven over medium heat, cook the diced bacon until crispy and the fat has rendered out, about 6 to 8 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Build the Base
Add diced onion to the bacon drippings and cook until softened, about 4 minutes. Sprinkle flour over the onions and stir for 1 minute to cook out the raw flour taste. This creates a roux that will thicken the chowder.
Simmer the Chowder
Pour in the reserved clam juice, whole milk, and heavy cream while stirring constantly to prevent lumps. Add the diced potatoes and bring to a gentle simmer. Cook for 15 to 20 minutes until potatoes are fork-tender.
Finish and Serve
Stir in the drained clams and cook for just 2 to 3 minutes until heated through. Do not boil after adding the clams or they will become tough. Ladle into bowls and top with the reserved crispy bacon.
Substitutions
Common mistakes
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