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Classic New England Clam Chowder

A close-up of a creamy bowl of clam chowder featuring chunks of potato and visible clams, seasoned with herbs.
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Make this rich, creamy New England clam chowder at home. This recipe delivers a comforting coastal flavor that is ready in under 45 minutes.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1/4 cup all-purpose flour
  • 2 cups clam juice
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 pound potatoes (like Russet or Yukon Gold), peeled and diced into 1/2-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (6.5 ounce) cans chopped clams, drained (reserve the clam juice)
  • 1/4 cup bacon, cooked and crumbled (optional, for garnish)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 minutes.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  4. Slowly whisk in the reserved clam juice until the mixture is smooth.
  5. Add the diced potatoes, milk, heavy cream, thyme, salt, and pepper.
  6. Bring the mixture to a simmer, stirring occasionally. Reduce the heat to low and cook until the potatoes are tender, about 15 minutes. Do not let it boil rapidly.
  7. Stir in the drained chopped clams. Heat through for 2 minutes. Do not boil after adding the clams.
  8. Taste and adjust seasoning if needed. Serve hot, garnished with crumbled bacon if desired.

Notes

  • For a thicker chowder, you can mash a few of the cooked potatoes against the side of the pot before adding the clams.
  • If you want a deeper flavor, render 3 slices of bacon first and use 1 tablespoon of the bacon fat instead of butter for sautéing the vegetables.

Nutrition

Find it online: https://cookerycommand.com/best-clam-chowder-recipe-under-45-minutes/