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Clam Chowder Recipe New England Recipe

A creamy, hearty, and authentic New England Clam Chowder made with tender clams, potatoes, smoky bacon, and cream—perfect comfort food for any season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 cups fresh clams or 3 cans chopped clams with juice
  • 4 slices bacon chopped
  • 2 tablespoons butter
  • 1 medium onion finely diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 3 medium potatoes peeled and diced
  • 2 cups clam juice from fresh clams or bottled
  • 2 cups heavy cream or half-and-half for lighter version
  • 1 bay leaf
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, cook bacon until crispy. Remove and set aside, leaving drippings.
  2. Add butter, onion, celery, and garlic; sauté until softened and fragrant.
  3. Stir in potatoes, clam juice, bay leaf, and thyme. Simmer 15 minutes until potatoes are tender.
  4. Add clams and cream; cook gently for 5–7 minutes (do not boil).
  5. Return bacon to pot, season with salt and pepper, then remove bay leaf.
  6. Garnish with fresh parsley and serve hot with oyster crackers or crusty bread.