Creamy New England Clam Chowder with Bacon

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 1 1/2 cups each)
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 6 oz (about 6 slices) thick-cut bacon, diced
• 1 medium yellow onion, 1 cup diced (150 g)
• 1 1/2 lb Yukon Gold potatoes, peeled and 1/2-inch dice (about 4 cups)
• 3 cans chopped clams, 6.5 oz each; reserve juices
• 2 cups (480 ml) bottled clam juice + 1 cup (240 ml) water
• 2 tbsp unsalted butter + 2 tbsp melted butter (for finishing)
• 2 tbsp all-purpose flour
• 1 cup (240 ml) heavy cream + 1 cup (240 ml) whole milk
• 1 bay leaf, 1/2 tsp dried thyme, 1/2 tsp celery salt
• Kosher salt and black pepper
• Oyster crackers, chopped parsley for garnish

Do This

• 1. Cook bacon in a Dutch oven over medium heat 6–8 minutes until crisp; remove and reserve 2 tbsp drippings.
• 2. Soften onion in drippings 5 minutes; stir in butter and flour; cook 2 minutes to form a pale roux.
• 3. Add clam juice, reserved canned juices, and water; whisk smooth. Add potatoes, bay leaf, thyme, celery salt, pepper.
• 4. Simmer gently (about 190°F/88°C) 12–15 minutes until potatoes are just tender.
• 5. Lower heat; stir in milk and cream. Add clams; warm 3–4 minutes without boiling. Season to taste.
• 6. Serve topped with bacon, parsley, oyster crackers, and a drizzle of melted butter.

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Why You’ll Love This Recipe

• Classic New England style: creamy, velvety broth with tender potatoes and briny clams.
• Balanced seasoning with a subtle hint of celery salt and thyme—nostalgic but not heavy.
• One-pot, weeknight-friendly method that tastes like a coastal vacation.
• Finishes with oyster crackers and a buttery drizzle for authentic chowder-house flair.

Grocery List

• Produce: Yellow onion, Yukon Gold potatoes, fresh parsley (optional for garnish)
• Dairy: Unsalted butter, heavy cream, whole milk
• Pantry: Canned chopped clams, bottled clam juice, all-purpose flour, bay leaf, dried thyme, celery salt, kosher salt, black pepper, oyster crackers

Full Ingredients

Seafood & Broth

• 3 cans chopped clams, 6.5 oz (184 g) each; reserve all juices (about 1 to 1 1/2 cups)
• 2 cups (480 ml) bottled clam juice
• 1 cup (240 ml) water

Bacon & Potatoes

• 6 oz thick-cut bacon (about 6 slices), diced 1/2 inch
• 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)

Vegetables & Seasonings

• 1 medium yellow onion, 1 cup diced (150 g)
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp celery salt
• 1/4 tsp freshly ground black pepper, plus more to taste
• Kosher salt to taste (start with 1/4 tsp; adjust at the end)

Dairy & Thickener

• 2 tbsp unsalted butter (for roux)
• 2 tbsp all-purpose flour
• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk

To Finish & Serve

• 2 tbsp unsalted butter, melted (for finishing drizzle)
• 1/4 cup chopped fresh parsley or chives (optional)
• 2 cups oyster crackers

Step-by-Step Instructions

Step 1: Prep the ingredients

Dice the bacon, onion, and potatoes. Open the canned clams, pouring their juices into a measuring cup and reserving the clams separately. Measure 2 cups of bottled clam juice and 1 cup water. Have the cream and milk ready—keeping them at room temperature helps prevent curdling when added.

Step 2: Render bacon for smoky depth

Place a heavy pot or Dutch oven (5–6 quarts) over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and browned, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Carefully spoon off excess fat, leaving 2 tablespoons drippings in the pot for flavor.

Step 3: Build the aromatic roux

Add the onion to the hot drippings and cook over medium heat until soft and translucent, about 5 minutes. Stir in 2 tablespoons butter, then sprinkle the flour over the onions. Cook, stirring constantly, for 2 minutes to form a pale roux—this prevents a raw flour taste and helps thicken the chowder later.

Step 4: Add liquids and potatoes; simmer gently

Whisk in the reserved clam juices, bottled clam juice, and water until smooth. Add the potatoes, bay leaf, thyme, celery salt, and black pepper. Bring to a gentle simmer—aim for about 190°F/88°C—and cook uncovered for 12–15 minutes, stirring occasionally, until the potatoes are just tender when pierced with a knife. Do not boil vigorously; a calm simmer keeps the broth silky.

Step 5: Finish with dairy and clams

Reduce heat to low. Stir in the milk and cream. Add the clams and warm gently for 3–4 minutes until the clams are heated through and the chowder is steaming, keeping the temperature below a simmer (ideally 180–190°F/82–88°C). Taste and adjust seasoning with kosher salt and additional pepper as needed.

Step 6: Garnish and serve

Remove the bay leaf. Ladle into warm bowls. Top each serving with some of the crisp bacon, a sprinkle of parsley or chives, a handful of oyster crackers, and a light drizzle of melted butter. Serve immediately while hot and velvety.

Pro Tips

• Keep it gentle: After dairy and clams go in, avoid boiling (stay under 190°F/88°C) to prevent curdling and rubbery clams.
• Salt last: Bacon and clam juice can be salty; season at the end to avoid oversalting.
• Texture control: For a thicker chowder, mash a few potato cubes against the pot’s side during the simmer.
• Balanced brine: If your bottled clam juice is very salty, swap the 1 cup water for low-sodium chicken broth or more water.
• Make it silky: Room-temperature dairy integrates more smoothly than fridge-cold cream and milk.

Variations

• Fresh clam upgrade: Use 3 lb littleneck clams. Steam with 1 cup water 5–7 minutes until open. Strain and use the clam liquor in place of bottled juice; chop the meat and add at the end.
• Smokier profile: Substitute half the bacon with diced salt pork or pancetta and add a pinch of smoked paprika during the onion step.
• Lighter chowder: Replace heavy cream with half-and-half and increase milk to 1 1/2 cups; chowder will be slightly thinner but still creamy.

Storage & Make-Ahead

Refrigerate cooled chowder in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring often and keeping below a simmer to prevent separation. Chowders with dairy do not freeze well. For a make-ahead approach, cook through Step 4 (without dairy or clams), cool, and refrigerate up to 2 days. Reheat to a gentle simmer, then add milk, cream, and clams (Steps 5–6) just before serving.

Nutrition (per serving)

Approximate values: 420 calories; 24 g fat; 28 g carbohydrates; 19 g protein; 1,170 mg sodium; 2 g fiber. Values will vary based on brands and exact ingredients.