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Simple New England Clam Chowder
Hilary

Simple New England Clam Chowder

A comforting, classic New England clam chowder recipe featuring crispy bacon, tender potatoes, and a rich, creamy broth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup, Dinner
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 6 oz thick-cut bacon (diced into 1/4-inch pieces)
  • 1 large yellow onion (diced)
  • 2 large celery stalks (diced)
  • 16 oz clam juice
  • 1 cup water
  • 1/4 tsp salt (plus more to taste)
  • 1 lb russet potatoes (peeled and cut into 1/2-inch cubes)
  • 1 lb chopped clam meat
  • 1 1/4 cups heavy cream
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • Freshly ground black pepper
  • Oyster crackers

Method
 

  1. Dice the bacon into 1/4-inch pieces.
  2. Add the diced bacon to a large pot over medium heat.
  3. Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat.
  4. Remove the crispy bacon with a slotted spoon and set aside.
  5. Leave about 2 tablespoons of bacon fat in the pot.
  6. Add the diced onion and celery to the hot fat.
  7. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften.
  8. Pour the clam juice and water into the pot.
  9. Add 1/4 tsp salt, the bay leaf, and thyme sprigs.
  10. Stir well to combine.
  11. Bring the mixture to a simmer.
  12. Add the cubed potatoes to the simmering broth.
  13. Cover the pot and simmer for 15 minutes, or until the potatoes are just tender.
  14. Remove the pot from heat.
  15. Discard the bay leaf and thyme sprigs.
  16. Add the chopped clam meat to the pot.
  17. Add the heavy cream to the pot.
  18. Return the pot to a gentle simmer over medium-low heat.
  19. Stir occasionally and simmer for 2-3 minutes.
  20. Stir in the reserved crispy bacon.
  21. Taste the chowder and adjust seasoning with additional salt and freshly ground black pepper as needed.
  22. Ladle the chowder into bowls.
  23. Serve immediately with oyster crackers on the side or crumbled on top.

Notes

Dice all vegetables and bacon into uniform sizes for even cooking.
Do not overcook the potatoes; they should be tender but not mushy.
Add the crispy bacon at the very end to maintain its crunch.
Always taste and adjust seasoning before serving, as clam juice can be quite salty.