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The weather is turning colder and for me that means soups are on the menu! I’ve loved clam chowder forever and making it homemade is simply worth it. If you don’t care for anything seafood tasting, this isn’t for you because the clam juice and clams come through beautifully.
Tips
Clams: I prefer using chopped clams so that I get a nice chunk of meat on my spoon, but if you aren’t a huge fan of the clam consistency, use minced clams.
Potatoes: Grab whatever potato you prefer. If you use Russets, you’ll want to cut down on the stewing time since they get soft faster. Golden potatoes will give you extra buttery taste in your chowder. I use red because they remain a little firm in the cooking time.
Clam juice: If your grocery store has a large can of clam juice, I would grab that to save you some money. I don’t have that option near me.
Chicken stock: I like my chowder to be a little more liquid to solid ratio, so I add chicken stock to my chowder. If you add a stronger chicken stock flavor, you may need to add more heavy cream so that your chowder is pale. You’ll see in my video that I should have added more and did as I reheated leftovers.
New England Clam Chowder
Equipment
Ingredients
- 6 oz bacon, chopped
- 24 oz clam juice
- 4 6.5oz chopped clams
- 1 onion, diced
- 1 1/2 cups celery, diced
- 4 large cloves garlic, minced
- 1/3 cup flour
- 5 medium red potatoes, diced
- 2 cups chicken stock
- 1 tsp dried thyme
- 2 bay leaves
- 8 oz heavy cream
- salt & pepper
- fresh parsley, minced
- oyster crackers (optional)
Instructions
- Begin by chopping your bacon. Render bacon to crispy over medium heat in a stock pot, stir regularly to avoid burning.6 oz bacon, chopped
- While bacon cooks, use a strainer over a bowl to drain the canned clams, reserving all the liquid. You will need to use clam juice to make 4 1/2 cups of liquid. Chop your onion and celery.24 oz clam juice, 4 6.5oz chopped clams, 1 onion, diced, 1 1/2 cups celery, diced
- Once bacon is crisp, add your onion and celery to the pan. Cook veggies till soft and onions are translucent. Once veggies are soft, add your garlic and cook till fragrant (about 30 seconds). Stir to avoid burning your garlic.4 large cloves garlic, minced
- Add flour to your veggie mix and stir. Cook flour and veggies till flour becomes brown.1/3 cup flour
- You will pour the reserved clam juice into the veggie and flour mixture very slowly! The veggies will get clumpy and the pan will become dry again between additions. Stir well to avoid any clumps.
- Dice your potatoes and add them to the stock pot, along with the chicken stock, heavy cream, thyme, and bay leaves. Bring chowder to a boil, then lower heat and simmer 20 minutes covered until potatoes are soft.5 medium red potatoes, diced, 2 cups chicken stock, 1 tsp dried thyme, 2 bay leaves
- Once potatoes are soft, add your cream and chopped clams. Season to taste with salt and pepper.8 oz heavy cream, salt & pepper
- Serve into bowls garnished with fresh parsley and oyster crackers. Enjoy!fresh parsley, minced, oyster crackers (optional)