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New England Clam Chowder Recipe

Authentic Clam Chowder Recipe

Author: Olivia Ross
This creamy New England clam chowder is rich, savory, and loaded with tender clams, smoky beef bacon, and soft potatoes. Comfort food at its finest, ready in one pot.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 9 cups
Calories 291 kcal

Ingredients
  

  • 6 strips thick-cut Beef Bacon
  • 4 tablespoons butter*
  • 1 medium yellow onion diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 teaspoon hot sauce or ½ teaspoon Tabasco
  • 1 teaspoon Worcestershire sauce
  • ⅓ cup flour
  • 1 cup chicken broth
  • 3 cups Half and Half
  • 8 oz. clam juice
  • 1 cube chicken bouillon
  • 1 bay leaf
  • 1 ¼ lbs. potatoes peeled and diced (Yukon Gold recommended)
  • 3 cans (6.5 oz each) chopped clams with juices reserved

Seasonings

  • ⅕ teaspoon dried oregano
  • ⅕ teaspoon dried parsley
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon black pepper
  • to taste fresh parsley and cracked pepper for serving

Instructions
 

  • Start in a large pot over low heat. Let the beef bacon render slowly until crispy. Set it aside on a paper towel and chop once cooled. Leave a couple of tablespoons of drippings in the pot.
  • Add butter to the beef bacon drippings. Toss in diced onion and celery. Cook over medium heat for about five minutes until soft and fragrant. Stir in the minced garlic, hot sauce, Worcestershire, and dried herbs. Let everything bloom together for a minute.
  • Sprinkle in the flour and stir constantly for two minutes. This step gets rid of the raw flour taste and builds a roux for thickening.
  • Add the chicken broth in small splashes, stirring between each one. Then pour in the half and half. Stir gently until it smooths out. Add the bay leaf, bouillon cube, clam juice, and reserved juice from the canned clams. Bring to a gentle boil.
  • Lower the heat to a soft simmer. Partially cover and cook for about 20 minutes. This reduces the liquid slightly and concentrates the flavor.
  • Peel and dice the potatoes, then add them to the pot. Simmer gently for another 20 to 25 minutes until they’re fork tender. Keep the heat low so they don’t fall apart.
  • Add the chopped clams during the last five minutes of cooking. They just need to heat through. Remove the bay leaf before serving.
  • Ladle the chowder into bowls. Top with the chopped beef bacon, a sprinkle of fresh parsley, and cracked black pepper. Serve hot with crusty bread or oyster crackers.

Notes

  • Use Yukon Gold potatoes for best texture.
  • Red potatoes are an acceptable substitute.
  • Let the chowder sit in the fridge overnight for deeper flavor.
  • Reheat gently to preserve creaminess.
  • Don’t overcook the potatoes or clams.
  • Add salt last to avoid over-seasoning.

Nutrition

Calories: 291kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 46mgSodium: 498mgPotassium: 461mgFiber: 2gSugar: 5gVitamin A: 460IUVitamin C: 16mgCalcium: 107mgIron: 1mg
Keyword New England Clam Chowder Recipe
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