Classic New England Clam Chowder with Bacon and Potatoes
This hearty and creamy New England clam chowder features tender clams, smoky bacon, and tender potatoes simmered in a rich broth with onions and celery. Perfect for a comforting stovetop dinner.
Ingredients
Check ingredients as you go.
- Chowder Base
- Clams
- Chowder Base
- Finishing Touches
- Chowder Base
- Seasoning
- Chowder Base
Let’s make it
Chowder Base
In a large heavy-bottomed pot over medium heat, cook the diced bacon until crisp. Remove bacon pieces with a slotted spoon and set aside, leaving bacon fat in the pot.
Chowder Base
Add butter to the bacon fat in the pot, then add diced onion, celery, and minced garlic. Sauté until vegetables are soft and translucent, about 5-7 minutes.
Chowder Base
Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste, stirring constantly.
Chowder Base
Gradually pour in the chicken stock and clam juice while whisking to avoid lumps. Add the diced potatoes and fresh thyme sprigs. Bring the mixture to a boil, then reduce heat to low and simmer until potatoes are tender, about 15-20 minutes.
Clams
Add the chopped clams and cooked bacon into the pot. Stir well and simmer gently for 5 minutes to blend flavors without overcooking the clams.
Finishing Touches
Stir in the heavy cream and heat through without boiling, about 3-4 minutes. Season the chowder with salt and black pepper to taste. Remove thyme sprigs before serving.
Tips & notes
Use fresh clams if possible, but canned clams with juice can be substituted for convenience, adjusting liquid quantities as needed. Avoid boiling after adding cream to prevent curdling. Let the chowder rest for a few minutes to develop flavors before serving.
Saving it for later
Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3-4 days. Do not freeze the chowder as cream may separate upon thawing.
Reheating
Reheat gently on the stovetop over low heat to avoid curdling, stirring occasionally until warmed through. Add a splash of milk or cream if the chowder thickens too much when reheated.
