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The Best New England Clam Chowder

The Best New England Clam Chowder

A creamy, tender clam chowder with just a touch of heat. Your family will love it!

Course Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Michele

Ingredients

  • 3 6.5 oz cans chopped/minced clams in clam juice Reserve Juice
  • 6 slices bacon
  • 2 tbsp butter
  • 3 stalks celery - finely chopped
  • 1 large onion - chopped
  • 3 lbs russet potatoes - peeled and diced
  • 4 cloves garlic - minced can use 1 tsp garlic powder
  • 1/2 cup flour
  • 32 oz chicken broth
  • 2 tsp chicken bouillon
  • 1/2 tsp favorite hot sauce (or more to taste) optional
  • 2 bay leaves
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp bay seasoning (old bay, fresh bay, or other favorite)
  • 2 cups heavy cream
  • oyster crackers and fresh parsley for garnish

Instructions

  1. Drain clam juice from cans and set aside.

  2. In a dutch oven, cook bacon over medium heat until fat is rendered and bacon is crispy. Remove bacon from pan to a paper towel-lined plate. Add butter and melt over medium heat.

  3. Increase heat to medium high. Add celery and onion. Saute for 5-7 minutes until onion is soft. Add potatoes and garlic and saute for one minute. Sprinkle in flour and cook an additional minute. Stir in chicken broth, reserved clam juice, bouillon, bay leaves, and seasonings. Bring to a boil, then reduce and simmer, uncovered, for 15-20 minutes or until potatoes are very tender.

  4. Stir in heavy cream and bring to a simmer to heat through. Discard bay leaves. Remove from heat and stir in clams. Salt and pepper to taste (you may not need additional salt).

  5. Top individual servings with bacon pieces, and oyster crackers and parsley if desired.