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Best Creamy Homemade New England Clam Chowder Recipe

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This creamy New England clam chowder is rich, comforting, and packed with clam flavor. Made with simple ingredients like bacon, potatoes, and half-and-half, it comes together in about 45 minutes for a perfect weeknight meal.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced (about 1½ cups)
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 4 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 3 cups)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 3 cans (6.5 ounces each) chopped clams, drained with juice reserved
  • Reserved clam juice from the cans
  • Fresh parsley, chopped (for garnish)
  • Oyster crackers or crusty bread (for serving)
  • Extra bacon crumbles (for garnish)

Instructions

  1. Cook the bacon: Place a large Dutch oven over medium heat and add the chopped bacon. Cook, stirring occasionally, until crispy and the fat has rendered, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot (about 3 to 4 tablespoons).
  2. Sauté the aromatics: Reduce heat to medium-low. Add the diced onion and celery to the pot with the bacon fat. Cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Make the roux: Sprinkle the flour over the cooked vegetables and stir constantly for 2 minutes until the mixture is pasty and slightly golden.
  4. Add the liquids: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Add the reserved clam juice. Whisk until smooth and slightly thickened, about 3 to 4 minutes. Then pour in the half-and-half and whisk again.
  5. Add potatoes and seasonings: Add the diced potatoes, bay leaves, thyme, and smoked paprika. Stir to combine. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15 to 20 minutes until the potatoes are fork-tender.
  6. Add the clams: Remove the bay leaves and discard. Stir in the drained chopped clams. Cook for just 2 to 3 minutes to heat through.
  7. Season and serve: Taste and add salt and pepper as needed. Ladle into bowls, top with reserved crispy bacon and fresh parsley. Serve with oyster crackers or crusty bread. Let the chowder sit for 5 minutes before serving for best texture.

Notes

Don’t boil the dairy—keep at a gentle simmer to prevent curdling. Reserve the clam juice for maximum flavor. Cut potatoes evenly (½-inch cubes) for uniform cooking. Let the chowder rest for 5 minutes before serving to thicken. For a dairy-free version, use full-fat coconut milk or unsweetened oat creamer. For gluten-free, use a gluten-free all-purpose flour blend or a cornstarch slurry.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy chowder, seafood soup, comfort food, easy chowder recipe

Find it online: https://cookluma.com/best-creamy-homemade-new-england-clam-chowder-recipe/