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A bowl of creamy New England clam chowder with bacon, chives and oyster crackers

New England Clam Chowder

Creamy chowder with smoky bacon, tender Yukon Gold potatoes and sweet clams, thickened with a light roux and finished with fresh thyme.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, New England
Calories: 465
Ingredients Method Notes

Ingredients
  

Chowder base
  • 6 slices bacon chopped
  • 2 tablespoons unsalted butter
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup all-purpose flour 30 g
  • 2 cups clam juice from canned clams plus bottled juice (480 ml)
  • 1 cup low sodium chicken or vegetable broth 240 ml
  • 1 1/2 pounds Yukon Gold potatoes peeled and diced into 1/2-inch cubes (680 g)
  • 1 bay leaf
Creamy finish
  • 1 cup whole milk 240 ml
  • 1 cup heavy cream 240 ml
  • 3 cans chopped clams 6.5 ounces each, drained, juice saved (185 g each)
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 dash hot sauce optional
  • 2 tablespoons fresh chives chopped
  • 1 cup oyster crackers for serving

Method
 

  1. Cook the bacon in a large Dutch oven over medium heat until crisp. Move to a plate, leaving about 2 tablespoons of fat in the pot.
  2. Add the butter, onion and celery and cook 5 to 6 minutes until soft. Stir in the garlic and thyme for 30 seconds.
  3. Sprinkle in the flour and cook, stirring, for 2 minutes.
  4. Slowly whisk in the clam juice and broth. Add the potatoes and bay leaf.
  5. Bring to a gentle boil, reduce the heat and simmer 12 to 15 minutes until the potatoes are tender. Mash a few against the side of the pot.
  6. Stir in the milk and cream and warm over low heat for 5 minutes without boiling.
  7. Stir in the clams and half of the bacon and warm 2 to 3 minutes. Season with salt, pepper and hot sauce, and remove the bay leaf.
  8. Serve topped with remaining bacon, chives and oyster crackers.

Notes

Fresh clams: Steam about 3 pounds (1.4 kg) of scrubbed clams until the shells open, discard any that stay closed, chop the meat and strain the liquid for use as clam juice.
Make ahead: Keeps 3 days refrigerated. Reheat gently without boiling.
Nutrition is an estimate per serving.