Classic New England Clam Chowder Recipe
Classic New England Clam Chowder is a creamy, comforting soup made with tender clams, potatoes, and smoky bacon in a rich, savory broth. Perfectly balanced with onions, celery, and a hint of pepper, this chowder is traditionally served with oyster crackers for a hearty meal that serves 6 to 8.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Proteins & Seafood
- 1 pound (about 2 cups) frozen chopped clam meat, defrosted overnight in the refrigerator
- 4 ounces (3 to 4 slices) thick-cut bacon, cut into 1/4-inch pieces
Vegetables
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 2 russet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
Liquids & Seasonings
- 2 (8-ounce) bottles clam juice
- 1 cup water
- 1/2 teaspoon salt, plus more to taste
- 1 cup heavy cream
- Freshly ground black pepper, to taste
Serving
- Oyster crackers, for serving
Instructions
- Cook the bacon: In a large pot or Dutch oven over medium heat, cook the bacon, stirring often, for 8 to 10 minutes until the bacon releases most of its fat and becomes slightly crispy.
- Add the vegetables: Add the diced onion and celery to the pot with the bacon. Cook, stirring frequently, for 5 to 6 minutes until the vegetables soften and become fragrant.
- Add the liquids and potatoes: Pour in the clam juice, water, and add 1/2 teaspoon salt. Stir in the diced potatoes. Cover the pot with a lid and let it simmer gently for 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add clams and cream: Stir in the defrosted chopped clams along with the heavy cream. Bring the mixture back to a simmer and cook for 2 to 3 minutes to heat through without boiling.
- Serve: Taste the chowder and adjust seasoning with more salt if desired. Ladle the chowder into bowls, grind freshly ground black pepper over each serving, and serve warm with oyster crackers on the side.
Notes
- Use well-drained canned clams or fresh clams if you prefer instead of frozen chopped clam meat.
- If using frozen clams, thaw them overnight in the refrigerator before cooking.
- Leftover chowder can be refrigerated for up to 3-4 days or frozen for 4-6 months, though best before 4 months for optimal flavor.
- To reheat frozen chowder, thaw in the fridge then warm gently on the stovetop over low heat, stirring frequently to prevent curdling.
