Description
This New England Clam Chowder is creamy, hearty, and loaded with tender clams, potatoes, and bacon. A classic comfort soup perfect for chilly days or seafood lovers.
Ingredients
Scale
Ingredients
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 2 cups chopped clams (fresh or canned, with juice reserved)
- 2 cups clam juice (from canned clams or bottled)
- 2 cups heavy cream or half-and-half
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Optional garnish: chopped parsley, oyster crackers
Instructions
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pot.
- Sauté onion, garlic, and celery in the bacon drippings until softened, about 4–5 minutes.
- Add diced potatoes, clam juice, and thyme. Bring to a boil, then reduce heat and simmer 10–15 minutes until potatoes are tender.
- Stir in clams and heavy cream. Heat gently without boiling for 5 minutes until warmed through.
- Season with salt and pepper to taste.
- Serve hot, garnished with reserved bacon, parsley, or crackers if desired.
Notes
For a thicker chowder, mash some potatoes against the side of the pot. Fresh clams add extra flavor but canned work well for convenience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American/New England
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: clam chowder, new england chowder, creamy clam soup, seafood soup