Best Clam Chowder Recipe
A creamy New England–style clam chowder with a golden roux, tender potatoes, and smoky bacon, tested through multiple trials to balance richness and flavor.
Ingredients
Base
- 6 slices bacon diced
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 stalks celery diced
- 0.25 cup all-purpose flour
- 3 cups heavy whipping cream
- 1 cup whole milk
- 3 cups russet potatoes peeled and diced into 1/2-inch cubes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning
- salt and pepper to taste
Clams & Garnish
- 2 cans (6.5 oz) minced clams drained, juice reserved
- chopped parsley for garnish
- oyster crackers for serving
Instructions
Base
- Cook bacon in a large pot over medium heat until crisp, about 8 minutes. Remove with a slotted spoon, drain on paper towels, leaving 1 tablespoon fat in the pot.
- Add onion and celery, sauté until softened and fragrant, about 5–6 minutes. Stir in butter until melted.
- Whisk in flour to form a roux, cooking until pale gold and bubbly, about 2 minutes.
- Pour in reserved clam juice, heavy cream, and milk. Add potatoes, bay leaves, thyme, and Old Bay seasoning. Bring to a gentle boil, reduce heat, and simmer until potatoes are fork-tender, about 12–15 minutes.
Finish & Serve
- Stir in minced clams and half the bacon, warming through for 2–3 minutes without boiling. Season with salt and pepper and discard bay leaves.
- Garnish with chopped parsley and remaining bacon. Serve hot with oyster crackers.
Notes
Personal Testing Note: After chilling overnight, a splash of milk restored the silky consistency.
Food Safety Note: Cool chowder to room temperature no more than 2 hours before refrigerating. Reheat gently to 165°F, stirring frequently.
Make-Ahead Tip: Prepare the base up to the simmer step, then chill; add clams and crisp bacon just before serving.
Nutrition
Serving: 1servingCalories: 513kcalCarbohydrates: 23g
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