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Creamy New England Clam Chowder Recipe

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★★★★★

4.9 from 117 reviews

A classic creamy New England Clam Chowder made with bacon, onions, potatoes, half-and-half, and tender minced clams, delivering a rich and comforting seafood soup perfect for chilly days.

Ingredients

Scale

Soup Base

  • 4 slices bacon, diced
  • 1 ½ cups chopped onion
  • 3 tablespoons butter

Vegetables & Liquids

  • 4 cups peeled and cubed potatoes
  • 1 ½ cups water
  • 1 ½ teaspoons salt
  • ½ teaspoon ground black pepper (or to taste)
  • 3 cups half-and-half

Seafood

  • 2 (10 ounce) cans minced clams, with juice

Instructions

  1. Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until it is crispy and has rendered its fat. This usually takes about 5-7 minutes. Remove the bacon bits with a slotted spoon and set aside, leaving the bacon fat in the pot.
  2. Sauté the Onions: Add the chopped onions to the hot bacon fat in the pot and cook them over medium heat until softened and translucent, about 5 minutes. Stir occasionally to prevent burning.
  3. Add Butter and Potatoes: Stir in the butter until melted, then add the peeled and cubed potatoes. Cook for 2-3 minutes to slightly soften the potatoes and coat them in butter and onions.
  4. Add Water and Seasonings: Pour in 1 ½ cups of water, add salt and ground black pepper. Bring the mixture to a boil, then reduce heat to low and simmer until the potatoes are tender, about 15-20 minutes.
  5. Combine Clams and Half-and-Half: Once potatoes are tender, add the minced clams along with their juice to the pot. Then slowly pour in the half-and-half, stirring gently to combine.
  6. Simmer the Chowder: Heat the chowder over medium-low heat until warmed through and slightly thickened, about 5-7 minutes. Do not boil to avoid curdling the half-and-half.
  7. Finish and Serve: Stir in the reserved crispy bacon bits. Taste and adjust seasoning with salt and pepper if needed. Serve hot with crusty bread or oyster crackers.

Notes

  • Do not boil the chowder after adding half-and-half to prevent curdling.
  • For a thicker chowder, mash a few potatoes against the side of the pot and stir.
  • Use fresh minced clams if available for a fresher taste.
  • Chowder tastes even better the next day after flavors meld.

Keywords: New England Clam Chowder, clam soup, creamy chowder, seafood soup, comfort food

Find it online: https://mjrecipe.com/creamy-new-england-clam-chowder-recipe/