Hearty New England Clam Chowder with Bacon and Herbs
Clam Chowder
A rich, creamy New England classic loaded with tender clams, smoky bacon, and buttery potatoes.
Nutrition (per serving)
There is nothing quite like a steaming bowl of New England Clam Chowder to soothe the soul on a chilly afternoon. This version hits all the right notes: it is thick without being gluey, packed with briny clams, and balanced by the smoky depth of thick-cut bacon and aromatic vegetables. It is the kind of meal that makes you want to curl up by a fireplace and listen to the waves crash against the shore.
The secret to a truly great chowder lies in the layering of flavors. By starting with a bacon base and sautéing the potatoes directly in the savory fat, every bite becomes an explosion of coastal New England goodness. We use a combination of clam juice and half-and-half to achieve that signature velvety texture that isn't too heavy but feels incredibly indulgent. It is a timeless comfort dish that brings the seaside right to your kitchen table.
Ingredients
- Thick-cut bacon, diced:6 slices
- Unsalted butter:2 tbsp
- Yellow onion, finely diced:1 large
- Celery, diced:2 stalks
- Garlic, minced:3 cloves
- Yukon Gold potatoes, peeled and cubed:1.5 lb
- Clam juice:2 cups
- Chicken broth:1 cup
- Dried thyme:1 tsp
- Bay leaf:1 piece
- All-purpose flour:1/3 cup
- Half-and-half:2 cups
- Canned chopped clams, juice reserved:12 oz
- Salt and black pepper:1 to taste
Instructions
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In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Remove the bacon bits with a slotted spoon and drain on paper towels, leaving the rendered fat in the pot.
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Add the butter to the bacon fat. Once melted, stir in the onion and celery. Sauté for about 5-6 minutes until softened and translucent.
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Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and whisk constantly for 2 minutes to cook out the raw flour taste.
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Gradually pour in the clam juice and chicken broth while whisking to prevent lumps. Add the cubed potatoes, dried thyme, and the bay leaf.
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Bring the mixture to a gentle boil, then reduce heat to low and simmer, partially covered, for 15-20 minutes or until the potatoes are tender when pierced with a fork.
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Stir in the half-and-half and the chopped clams with their liquid. Simmer for an additional 5 minutes to heat through and allow the chowder to thicken. Do not let the soup reach a rolling boil after adding the cream.
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Remove the bay leaf. Season with salt and plenty of freshly ground black pepper to taste.
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Ladle the hot chowder into bowls and garnish with the reserved crispy bacon and fresh parsley. Serve immediately with oyster crackers or crusty bread.
Tips & Notes
- For an even richer chowder, you can substitute the half-and-half with heavy cream.
- Soak your potatoes in cold water after peeling and cubing to remove excess starch; just be sure to pat them dry before adding to the pot.
- If the chowder is too thick for your liking, splash in a little extra chicken broth or clam juice at the end.
- Always use Yukon Gold potatoes if possible, as they hold their shape better than russets in long-simmering soups.
