Name: New England Clam Chowder
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 slice bacon; 2 tbsp unsalted butter; 1 medium yellow onion; 2 stalk celery; 2 clove garlic; 3 tbsp all-purpose flour; 2 cup bottled clam juice; 3 can canned chopped clams; 1.5 lb russet potatoes; 2 leaf bay leaf; 1 tsp dried thyme; 2 cup whole milk; 1 cup heavy cream; 2 tbsp fresh parsley; 1 cup oyster crackers; to taste kosher salt; to taste black pepper

← Recipes · Comfort Food · New England Clam Chowder

470 cal19g protein36g carbs27g fat880mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch45 min activeShortcut30 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

New England Clam Chowder

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Comfort Food45 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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baconchopped into 1/2-inch pieces6 slices

unsalted butter2 tbsp

yellow oniondiced small1 medium

celerydiced small2 stalks

garlicminced2 cloves

all-purpose flour3 tbsp

bottled clam juice2 cups

canned chopped clams6.5 oz each, drained, juice reserved3 cans

russet potatoespeeled and cut into 1/2-inch cubes1.5 lb

bay leaf2 leaves

dried thyme1 tsp

whole milk2 cups

heavy cream1 cup

fresh parsleyGarnishchopped2 tbsp

oyster crackersGarnishfor serving1 cup

kosher saltto taste

black pepperto taste

Cook it to

Shellfish145°F / 63°C

Shellfish: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Set a dutch oven over medium heat and cook the bacon, stirring now and then, for 8 to 10 minutes until crisp and the fat has rendered. Lift the bacon out with a slotted spoon onto a paper towel and leave about 2 tablespoons of the fat in the pot.

2Add the butter to the pot. When it foams, add the onion and celery with a pinch of salt and cook for 6 to 8 minutes, stirring, until soft and translucent but not browned. Stir in the garlic and cook for 30 seconds.

3Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

4Pour in the bottled clam juice and the reserved juice from the canned clams a little at a time, whisking after each addition so the base stays smooth.

5Add the potatoes, bay leaves and thyme. Bring to a gentle simmer, partly cover, and cook for 12 to 15 minutes, until the potatoes are tender when pierced with a fork.

6Press a few potato cubes against the side of the pot with the back of a spoon to thicken the chowder. Stir in the milk, cream and drained clams.

7Warm over medium-low heat for about 5 minutes, stirring often. Do not let it boil, or the clams turn rubbery and the dairy can curdle.

8Remove the bay leaves. Taste and season with salt and plenty of black pepper, keeping in mind the clam juice is already salty.

9Ladle into bowls and top with the reserved bacon, parsley and oyster crackers. The chowder thickens as it sits, so thin it with a splash of milk when reheating.