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Classic New England Clam Chowder

Classic New England Clam Chowder

A rich, creamy, and deeply satisfying New England-style clam chowder made with tender potatoes, smoky bacon, sweet clams, and a velvety cream broth. This is the kind of bowl that warms you from the inside out — classic, comforting, and completely reliable. No fancy techniques required, just good ingredients and a little patience.

6 servings · Prep 20 min · Cook 40 min · Total 60 min

Soup

Ingredients

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  • 4 slices thick-cut bacon cut into small pieces
  • 1 yellow onion diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 can chopped clams juice reserved separately
  • 2 cup clam juice from cans plus bottled to make 2 cups total
  • 2 cup chicken broth low-sodium
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 2 cup heavy cream
  • 1 cup whole milk
  • 2 tsp Worcestershire sauce
  • 1 tsp kosher salt plus more
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 pinch cayenne pepper
  • 6 piece oyster crackers for serving

Equipment

  • Stovetop
  • Mixing Bowl
  • Skillet
  • Pot
  • Paper Towel
  • Fork
  • Wooden Spoon
  • Slotted Spoon
  • Measuring Cups
  • Whisk
  • Knife
  • Tongs
  • Ladle
  • Measuring Spoons
  • Cutting Board
  • Mixing Bowl (4 Quarts)
  • Dipping Fork

Instructions

  1. Drain the canned @[Clams], pouring all the juice into a #[Measuring Cups]. Set the @[Clams] aside. Add bottled @[Clam Juice] as needed to bring the total liquid to 2 cups.
  2. In a large #[Pot] over ^[medium heat], cook the @[Bacon] pieces until crispy and the fat has rendered, about ~[6–8 minutes]. Use a #[Slotted Spoon] to transfer the @[Bacon] to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the #[Pot] and discard the rest.
  3. Add the @[Butter] to the #[Pot] with the bacon fat over ^[medium heat]. Once melted, add the diced @[Yellow Onion] and @[Celery]. Cook, stirring occasionally, until softened and translucent, about ~[5–6 minutes]. Add the @[Garlic] and cook for ~[1 more minute] until fragrant.
  4. Sprinkle the @[All-Purpose Flour] over the vegetables and stir constantly for ~[1–2 minutes] to cook out the raw flour taste. The mixture will look thick and paste-like — that's exactly right.
  5. Slowly pour in the reserved @[Clam Juice] and @[Chicken Broth], whisking constantly to prevent lumps. Bring to a gentle simmer, stirring frequently, until the broth thickens slightly, about ~[3–4 minutes].
  6. Add the diced @[Yukon Gold Potatoes] to the #[Pot]. Simmer uncovered over ^[medium-low heat] until the @[Yukon Gold Potatoes] are fork-tender, about ~[15–18 minutes]. Stir occasionally and keep the heat low — you want a gentle bubble, not a rolling boil.
  7. Reduce the heat to ^[low]. Stir in the @[Heavy Cream], @[Milk], @[Worcestershire Sauce], and @[Cayenne Pepper] (if using). Let the chowder warm through gently for ~[3–5 minutes]. Do not boil after adding the cream or it may curdle.
  8. Add the reserved @[Clams] and most of the cooked @[Bacon] back into the #[Pot]. Stir gently and heat for ~[2–3 minutes] just until the @[Clams] are warmed through. Taste and adjust @[Kosher Salt] and @[Black Pepper] as needed.
  9. Ladle into warm bowls. Top with the remaining crispy @[Bacon], @[Fresh Parsley], and a crack of @[Black Pepper]. Serve with @[Oyster Crackers] on the side.