Classic New England Clam Chowder with Creamy Broth
A comforting, creamy New England clam chowder made stovetop with fresh clams, smoky bacon, tender potatoes, and aromatic herbs. Perfect for a hearty dinner, this chowder balances rich broth and fresh seafood flavors in about 55 minutes total.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Base
- Liquids
- Herbs & Seasoning
- Seasoning
- Herbs & Seasoning
Let’s make it
Preparation
Prepare the clams by rinsing and scrubbing them under cold running water to remove any sand or grit.
Cooking Base
In a large pot over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside on paper towels. Leave bacon fat in the pot.
Cooking Base
Add diced onion, celery, and minced garlic to the bacon fat in the pot. Sauté for about 5 minutes until the vegetables become soft and translucent.
Cooking Base
Add the diced potatoes, fresh thyme, bay leaf, and reserved clam juice to the pot. Bring to a simmer and cook uncovered until the potatoes are tender, about 12-15 minutes.
Clams
Meanwhile, in a separate pot, steam the cleaned clams with about 1 cup of water or wine until they open, about 5-7 minutes. Discard any unopened clams. Remove clams from shells and chop coarsely. Reserve steaming liquid.
Sauce
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2 minutes to make a roux. Gradually whisk in the reserved clam steaming liquid and milk until smooth and thickened.
Final Assembly
Add the creamy sauce to the pot with potatoes and vegetables. Stir to combine and gently heat through for 5 minutes, adding chopped clams and cooked bacon back in. Season with salt and fresh black pepper to taste.
Serving
Remove thyme sprigs and bay leaf. Ladle chowder into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread.
Tips & notes
Use fresh littleneck clams for the best flavor. If fresh clams are unavailable, good-quality canned clams and clam juice can substitute. To avoid grit, soak clams in salt water for 20 minutes before cooking. Adjust creaminess by varying milk or half-and-half ratio.
Saving it for later
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Do not freeze cream-based chowders as texture may degrade.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking or curdling. Add a splash of milk or clam juice if the chowder thickens too much during reheating.
