🥣 Classic New England Clam Chowder – Creamy, Comforting, and Coastal!

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🥣 Classic New England Clam Chowder – Creamy, Comforting, and Coastal!



Few dishes say “comfort” quite like a warm bowl of New England Clam Chowder. Thick, creamy, and filled with tender clams, hearty potatoes, and smoky bacon, this timeless soup tastes like a seaside vacation in every spoonful.

Whether you’re serving it in a bread bowl, alongside oyster crackers, or on a chilly winter night, this chowder delivers that perfect blend of richness and briny flavor that’s been loved for generations across New England kitchens.

⭐ Why You’ll Love This Chowder

  • 🥔 Creamy and hearty with tender potatoes

  • 🥓 Smoky, savory bacon adds amazing depth

  • 🐚 Fresh or canned clams both work beautifully

  • 🍞 Perfect comfort food for cold-weather days

🧂 Ingredients

  • 4 slices bacon, chopped

  • 2 tbsp butter

  • 1 medium onion, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 3 medium potatoes, peeled and diced

  • 1 cup bottled clam juice (or reserved juice from canned clams)

  • 1 ½ cups chicken broth

  • 2 (6.5 oz) cans chopped clams, undrained

  • 1 cup heavy cream (or half-and-half for lighter texture)

  • 2 tbsp all-purpose flour

  • Salt and black pepper to taste

  • Fresh parsley for garnish

🍴 Instructions

  1. Cook bacon: In a large pot or Dutch oven, cook chopped bacon until crisp. Remove and set aside, leaving drippings in the pot.

  2. Sauté vegetables: Add butter, onion, celery, and garlic. Cook until softened, about 5 minutes.

  3. Add potatoes & liquids: Stir in flour, then slowly add clam juice and broth. Bring to a simmer and cook until potatoes are tender (10–12 minutes).

  4. Add clams & cream: Stir in clams with juice and heavy cream. Simmer 5 more minutes — don’t boil, or the clams can get tough.

  5. Season & serve: Add salt, pepper, and top with crispy bacon and parsley. Serve hot with oyster crackers or crusty bread.

💡 Pro Tips

  • For extra richness, add a splash of white wine with the broth.

  • Don’t overcook the clams — they only need a few minutes to heat through!

  • Want it thicker? Mash a few potato chunks in the pot before serving.

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