Clam Chowder Recipe
Ingredients
- 6strips thick-cut bacon
- 2 tbspbutter
- 1 mediumyellow onion
diced
- 2ribs celery
diced
- 3 clovegarlic
minced
- 1 tsphot sauce
- 1 tspWorcestershire sauce
- ⅓ cflour
- 1 cchicken broth
- 3 cHalf and Half
- 8 ozclam juice
- 1chicken bouillon cube
- 1bay leaf
- 1 ¼ lbpotatoes
see notes
- 3chopped clams
6.5 oz. cans
- Fresh parsley & Freshly cracked pepper
- ½ tspEACH: dried oregano
- ¼ tspEACH: dried thyme
salt
- ⅛ tspEACH: smoked paprika
pepper
Directions
Prep work
- 1
Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
- 2
Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the broth
Make the chower
- 1
Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
- 2
Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.
- 3
Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.
- 4
Stir in the chicken bouillon and add the bay leaf. Add the juice from the canned clams to the chowder, but don’t add the clams yet. Stir in the additional ( 8 oz.) clam juice.
- 5
Bring the chowder to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks.
- 6
Peel and dice the potatoes and add them to the broth. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low.
- 7
Stir in the clams and let them heat through, about 5 minutes. Remove bay leaf.
- 8
Ladle chowder into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.
Clam Chowder Recipe
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About this Recipe
Imagine a bowl of rich, creamy clam chowder, brimming with tender clams, savory bacon, and perfectly cooked potatoes. This New England Clam Chowder recipe brings that comforting, satisfying experience right to your kitchen, delivering authentic flavors that are both hearty and refined.
What makes this New England Clam Chowder truly exceptional is the thoughtful layering of flavors. Starting with rendered thick-cut bacon (or salt pork), you build a foundation of savory depth. The combination of aromatic vegetables like onion and celery, along with minced garlic, creates a complex base that perfectly complements the briny clams. The use of both chicken broth and clam juice, bound by a roux made with butter and flour, ensures a wonderfully creamy, full-bodied texture that is never thin or watery, while simple seasonings like dried oregano and thyme bring warmth and classic chowder character.
Prepare for a truly comforting and satisfying culinary experience. You'll be greeted by a luxuriously creamy broth that's rich with the briny essence of clams, perfectly balanced by the smoky depth of bacon and the gentle heat of hot sauce and Worcestershire. The diced potatoes are cooked to tender perfection, melting in your mouth, while the abundant chopped clams add bursts of oceanic flavor and a delightful chew. This is a hearty, robust chowder that warms you from the inside out, reminiscent of coastal New England kitchens, yet entirely achievable in your own home.
This clam chowder is wonderfully adaptable. You can easily swap thick-cut bacon for salt pork if you prefer a more traditional flavor and texture. For an extra kick, feel free to adjust the amount of hot sauce, or try adding a pinch of cayenne pepper for a subtle warmth. You could also experiment with adding some fresh thyme or chives as a garnish for an elevated finish.
Serve this hearty New England Clam Chowder with a side of crusty bread or classic oyster crackers for a truly authentic experience. It's the perfect comforting meal for a chilly evening or a satisfying family dinner.