Clam Chowder Recipe
This creamy New England–style clam chowder recipe is packed with tender clams, hearty potatoes, smoky bacon, and fresh herbs. It’s the ultimate comfort food for chilly nights or whenever you crave a bowl of cozy, rich soup.
Ingredients
- 4 slices bacon chopped
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups clam juice from canned clams or bottled
- 2 cups chicken broth
- 3 medium russet potatoes peeled and diced
- 2 6.5 oz cans chopped clams, with juice
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- Oyster crackers or crusty bread for serving
Instructions
- Cook bacon in a large pot until crispy. Remove and set aside.
- Sauté onion, celery, and garlic in bacon drippings until softened.
- Add butter and flour, whisking to form a light roux.
- Pour in clam juice or stock, stirring to combine. Add potatoes and simmer until tender.
- Stir in clams and reduce heat to low.
- Add milk and cream, heating gently—do not boil.
- Season with salt, pepper, and parsley.
- Garnish with bacon and serve hot with oyster crackers or crusty bread.
Notes
For a thicker chowder, mash some potatoes before adding cream.
Use canned clams for convenience, but fresh clams give richer flavor.
Never boil after adding cream to avoid curdling.