Clam Chowder Recipe
Ingredients
- 6 strips thick-cut bacon
can sub salt pork
- 2 tablespoons butter
- 1 medium yellow onion
diced
- 2 ribs celery
diced
- 3 cloves garlic
minced
- 1 teaspoon hot sauce
or ½ tsp tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1/3 cup flour
- 1 cup chicken broth
- 3 cups Half and Half
- 8 oz. clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 1 ¼ lbs. potatoes
see notes
- 3 chopped clams
6.5 oz. cans
- Fresh parsley & Freshly cracked pepper
for serving
- ½ teaspoon EACH: dried oregano
dried parsley
- ¼ teaspoon EACH: dried thyme
salt
- 1/8 teaspoon EACH: smoked paprika
pepper
Directions
- 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
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.
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.