Name: The Best Easy Clam Chowder | New England Style
Prep time: 1 h 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 4 cans minced clams, drained, liquid reserved; 4 cans chopped clams, drained, liquid reserved; 2 bottles clam juice; Water, as needed to make 6 cups total liquid with reserved clam liquid and clam juice; 8 to 10 slices bacon, diced; 3 tablespoons unsalted butter; 1 large yellow onion, finely chopped; 1 cup celery, finely chopped; 2 teaspoons minced garlic; 6 to 8 sprigs fresh thyme; 2 bay leaves; 2 pounds potatoes, peeled and cubed; 2 cups heavy cream; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish; Fresh chives, chopped, for garnish

The Best Easy Clam Chowder | New England Style

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy homemade clam chowder is rich, creamy, and loaded with tender clams, hearty potatoes, smoky bacon, and fresh herbs. It is a comforting New England-style chowder that is perfect with crusty bread.

Author: Chrissi | firsthomelovelife.com
Prep Time: 20 minutes
Rest Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Yield: 6-8 servings 1x
Category: DINNER | SOUP
Method: STOVETOP
Cuisine: American, Seafood

Ingredients

Scale

4 cans minced clams, drained, liquid reserved
4 cans chopped clams, drained, liquid reserved
2 bottles clam juice
Water, as needed to make 6 cups total liquid with reserved clam liquid and clam juice
8 to 10 slices bacon, diced
3 tablespoons unsalted butter
1 large yellow onion, finely chopped
1 cup celery, finely chopped
2 teaspoons minced garlic
6 to 8 sprigs fresh thyme
2 bay leaves
2 pounds potatoes, peeled and cubed
2 cups heavy cream
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Fresh chives, chopped, for garnish

Instructions

Drain the canned clams, reserving all of the liquid. Add the bottled clam juice and enough water to make 6 cups of liquid total. Set the clams aside.
In a large Dutch oven or soup pot, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside for serving. Leave about 2 tablespoons of bacon drippings in the pot.
Add the butter, onion, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Season lightly with salt and black pepper.
Stir in the garlic, fresh thyme, and bay leaves. Cook for another 2 to 3 minutes, stirring often so the garlic does not burn.
Add the cubed potatoes and pour in the clam juice mixture. Bring to a gentle simmer and cook for 20 to 30 minutes, or until the potatoes are fork-tender.
Remove the pot from the heat. Stir in the reserved clams and heavy cream. Taste and adjust the salt and pepper as needed.
Cover and let the chowder rest for 1 hour so the flavors can come together.
Reheat gently over low heat before serving. Do not boil after adding the cream. Top with crispy bacon, fresh parsley, and chives.

Notes

Yukon Gold or russet potatoes both work well in this chowder.
For a lighter version, use 1 cup heavy cream and 1 cup whole milk, or substitute half-and-half.
For a thicker chowder, lightly mash some of the cooked potatoes before stirring in the cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
Freezing is not recommended because the potatoes and creamy broth can change texture.

Find it online: https://www.firsthomelovelife.com/easy-clam-chowder/