Dinner - New England Clam Chowder¶
Creamy, rich New England clam chowder is so much easier to prepare than you think! Ready in under an hour, this indulgent soup is delicious topped with oyster crackers or served with crusty bread for dunking.
🌍 Cuisine¶
American
⏱ Time¶
- Prep: 10 minutes
- Cook: 35 minutes
- Total: 45 minutes
🍽 Servings¶
8 servings
🍳 Equipment¶
- Large pot or Dutch oven
- Slotted spoon
- Paper towels
- Whisk
🧄 Ingredients¶
| Ingredient | Amount (Imperial) | Amount (Metric) |
|---|---|---|
| Bacon, chopped | 4 slices | ~115 g |
| Unsalted butter | 2 tablespoons | 28 g |
| Onion, chopped | 1 medium | ~150 g |
| Celery stalks, chopped | 2 | ~100 g |
| Garlic cloves, minced | 3 | ~9 g |
| All-purpose flour | ⅓ cup | 40 g |
| Canned chopped clams in juice | 2 cans (6.5 oz each) | 2 cans (184 g each) |
| Milk | 1½ cups | 360 ml |
| Chicken stock | 1½ cups | 360 ml |
| Bay leaf | 1 | 1 |
| Salt | 1½ teaspoons | 9 g |
| Ground black pepper | ¼ teaspoon | 1 g |
| Russet potatoes, peeled & diced | 2 medium | ~500 g total |
| Half and half | 1½ cups | 360 ml |
| Chopped parsley (for garnish) | To taste | To taste |
🧑🍳 Instructions¶
-
Cook Bacon:
In a large pot or Dutch oven over medium-high heat, cook 4 slices (~115 g) chopped bacon until crispy, about 10 minutes.
Remove with a slotted spoon and place on a paper towel-lined plate to drain. Leave the bacon fat in the pot. -
Sauté Aromatics:
Reduce heat to medium. Add 2 tablespoons (28 g) unsalted butter to the pot.
Once melted, add 1 chopped onion (~150 g), 2 chopped celery stalks (~100 g), and 3 minced garlic cloves (~9 g).
Cook for about 4 minutes until the onion is soft and translucent. -
Add Flour:
Stir in ⅓ cup (40 g) all-purpose flour and cook for 1 minute, stirring constantly to form a light roux. -
Deglaze & Add Liquids:
Slowly whisk in the clam juice from 2 cans (184 g each) of chopped clams.
Then whisk in 1½ cups (360 ml) milk and 1½ cups (360 ml) chicken stock.
Season with 1½ teaspoons (9 g) salt and ¼ teaspoon (1 g) ground black pepper.
Stir until mixture begins to thicken, about 2 minutes. -
Cook Potatoes:
Add 2 diced russet potatoes (~500 g) and 1 bay leaf.
Bring to a gentle boil, then reduce heat and simmer for 15 minutes or until potatoes are fork-tender. -
Finish Soup:
Stir in 1½ cups (360 ml) half and half and the reserved chopped clams.
Simmer gently for another 2–3 minutes, just to heat through. Discard the bay leaf. -
Serve:
Ladle the chowder into bowls. Top with the crispy bacon and garnish with chopped parsley to taste.
Serve hot with crusty bread or oyster crackers.
💡 Notes¶
- Uniform potato cubes help ensure even cooking.
- Substitutions: Red potatoes can be used instead of russets. For a richer chowder, replace half and half with heavy cream.
- Fresh clams option: Use 1 cup chopped, steamed fresh clams and 1 cup bottled clam juice.
- Spicy variation: Add hot sauce or minced jalapeño when adding garlic.
🔥 Storage & Reheating¶
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Gently warm on the stovetop. Add a splash of milk if too thick.
🧾 Nutrition (per serving)¶
- Calories: 249 kcal
- Carbohydrates: 21 g
- Protein: 8 g
- Fat: 15 g (Saturated: 7 g)
- Cholesterol: 40 mg
- Sodium: 627 mg
- Potassium: 457 mg
- Fiber: 1 g
- Sugar: 6 g
- Vitamin A: 355 IU
- Vitamin C: 5 mg
- Calcium: 124 mg
- Iron: 1 mg