Traditional New England Clam Chowder
Savor the authentic taste of the American Northeast with our Traditional New England Clam Chowder, a hearty and creamy soup loaded with tender clams, potatoes, and savory bacon, perfect for chilly days.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
4 cups chopped clams
2 cups clam juice
4 slices bacon, diced
1 large onion, chopped
2 stalks celery, chopped
3 cups cubed potatoes
1 cup heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 tablespoons unsalted butter
Salt and pepper to taste
1 bay leaf
1 teaspoon fresh thyme
Instructions
1. In a large pot, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings.
2. Add butter to the pot, sauté onions and celery in bacon drippings until tender.
3. Stir in flour and cook for 1 minute, then gradually add clam juice, stirring constantly.
4. Add potatoes, bay leaf, and thyme to the pot. Simmer until potatoes are tender, about 15 minutes.
5. Stir in clams, cream, and milk. Heat until chowder is hot but not boiling.
6. Season with salt and pepper, then remove bay leaf before serving. Garnish with crispy bacon.
Storage
Store cooled chowder in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
