The Ultimate Clam Chowder Recipe New England Style (Creamy & Ready in 1 Hour!)

Ingredients

• Ingredients
• Note: Gather these exact ingredients to achieve the authentic New England flavor profile!
• 6 ounces bacon (diced: (You can use traditional salt pork, but bacon is easier to find and provides a gorgeous smoky note).)
• 1 large onion (finely chopped: The sweet, aromatic foundation of the chowder.)
• 6 celery stalks (finely chopped: Adds earthiness and a subtle texture.)
• 2 cloves garlic (minced: Fresh garlic elevates the savory notes of the broth.)
• 1/3 cup all purpose flour: The thickening agent that creates our rich (velvety soup base.)
• 4 cups clam juice: From four 8-oz bottles (or reserved and strained from steaming fresh clams.)
• 2 cups water: Thins the broth just enough to balance the heavy cream.
• 1 large sprig thyme: Fresh thyme infuses the broth with a warm (woodsy aroma.)
• 1 bay leaf: A staple in all great seafood soups and stews.
• 2 pounds red skin potatoes (diced: Red potatoes are waxier and hold their shape beautifully without turning to mush in the soup.)
• Freshly cracked black pepper (to taste: Adds a gentle, warming spice.)
• 1 1/2 cups clams (finely chopped: Extracted from three 6.5-ounce cans, or about 6 lbs of fresh clams steamed in-shell.)
• 2 cups heavy cream: Do not substitute! Heavy whipping cream is the secret to an authentic homemade clam chowder New England style.
• Fresh chives or parsley (minced (optional): For a pop of bright green freshness at the end.)
• Kosher salt (only as needed: Clams are naturally salty, so taste before adding!)
• Crusty bread (optional: For serving and dipping.)

Instructions

1. 1

   Step-by-Step Instructions

2. 2

   Crisp the Bacon: Add the diced bacon to a large pot or Dutch oven over medium-high heat. Cook for about 10 minutes, stirring occasionally, until the bacon is fully done and crispy.

3. 3

   Prep the Pot: Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Carefully discard most of the rendered bacon fat, leaving exactly 1 tablespoon in the bottom of the pot.

4. 4

   Sauté Aromatics: Add the chopped onions and celery to the reserved bacon fat. Cook for about 8 minutes until the vegetables are translucent and soft. Add the minced garlic and cook for 2 more minutes until incredibly fragrant.

5. 5

   Create the Roux: Sprinkle the flour over the vegetable mixture. Stir continuously for 1 full minute to cook out the raw flour taste. (Note: For a thicker chowder, you may double the flour amount at this step).

6. 6

   Build the Broth: Slowly pour in the clam juice and water. Add the fresh thyme sprig, bay leaf, and diced potatoes.

7. 7

   Simmer the Soup: Bring the mixture to a boil, then immediately reduce the heat to a simmer. Season with freshly cracked black pepper. Cover the pot and let it cook for 20 minutes, or until the potatoes are completely fork-tender.

8. 8

   Add the Cream and Seafood: Remove the pot completely from the heat. Gently stir in the finely chopped clams, heavy cream, minced chives or parsley, and the cooked bacon (reserve a small pinch of bacon on the side for garnish).

9. 9

   Final Adjustments: Discard the bay leaf and thyme sprig. Taste the chowder and adjust the seasoning, adding kosher salt only if necessary.

10. 10

    Serve: Ladle the hot chowder into warm bowls. Garnish with the reserved bacon pieces and extra herbs. Serve immediately with a side of crusty bread!