New England Clam Chowder
This amazing New England Clam Chowder is chock full of clams and chunks of potatoes simmered in a creamy broth and finished with bacon, littleneck clams, and fresh parsley.
Servings: 6
Ingredients
For the fresh clams (optional)
- 16 little neck clams purged and rinsed
- 3 1/2 cups water
For the clam chowder
- 6 ounces bacon diced
- 2 tablespoons butter
- 5 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 large onion diced
- 3 ribs celery diced
- 5 cloves garlic minced
- 1 1/2 pounds Russet potatoes peeled and cut into 1/2" cubes
- 3 6.5-ounce cans chopped clams in juice
- 3 cups clam juice omit if using fresh clams and broth from above
- 2 sprigs fresh thyme or 2 teaspoons dried thyme
- 2 large bay leaves
- 1 1/2 cups heavy cream
- salt and pepper to taste
- 1/4 cup flat-leaf Italian parsley minced
- oyster crackers for serving
- instant mashed potato flakes for thickening, optional
Instructions
For the littleneck clams
- Place the clams and 3 cups of water into a large pot and cover. Turn the heat to medium-high. Once the clams open, remove them to a bowl and tent with foil. Strain the broth through a coffee filter or fine-mesh strainer and reserve for later.
For the clam chowder
- Heat a large heavy pot or Dutch oven to medium-low and add the bacon. Cook the bacon until crisp (about 7-10 minutes) then remove the pieces to a plate while reserving the fat in the pot.
- Add the onions and celery to the pot along with the butter and cook until soft and translucent (about 10 minutes). Add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the flour to the pot. Mix well and cook for about 2 minutes or until white spots disappear. Add the white wine and cook for 1 minute while whisking. Add with the freshly made clam broth (if using the whole clams) or the storebought clam juice and continue to whisk to incorporate.
- Add the potatoes, thyme, and bay leaves and bring to a boil.
- Once boiling, turn the heat to low and simmer for 20-25 minutes or until the potatoes are tender. Make sure to stir frequently to avoid sticking.
- Add the clams and their juices along with the cream. Add half of the reserved bacon to the pot as well. Bring to a low simmer then remove the pot from the heat.
- Stir in the parsley and taste the soup. Adjust salt and pepper to taste. If the soup is too thin, start with 1 tablespoon of instant mashed potato flakes and stir. The soup will thicken right up!
- Let the soup sit off the heat for 5 minutes then add to bowls. If using the fresh clams, divide them into each bowl along with the remaining bacon. Serve with oyster crackers. Enjoy!
Notes
- New England clam chowder is not a thick soup! But, if you want to break tradition and make it thicker, simply add a few teaspoons of instant mashed potatoes at a time to thicken to your liking.
- Fresh whole clams are nice to have, but not needed. If omitting, make sure to use the extra 3 cups of storebought clam juice in place of the homemade clam broth.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.
Nutrition
Calories: 490kcal | Carbohydrates: 40.6g | Protein: 15.1g | Fat: 42.2g | Saturated Fat: 24.1g | Cholesterol: 118mg | Sodium: 494mg | Potassium: 271mg | Fiber: 1.4g | Sugar: 1.4g | Calcium: 120mg | Iron: 8mg
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