Save This creamy New England style clam chowder combines tender clams, diced potatoes, and smoky bacon in a rich, velvety broth. The soup begins with steaming fresh clams to extract their juices, then building deep flavor by sautéing vegetables and bacon fat before adding dairy and seasoning. Slow simmering tenderizes the potatoes and melds the flavors together, finished with fresh parsley and crispy bacon for texture. Perfectly warming and hearty, it’s a satisfying dish ideal for cold weather or anytime comfort food is desired.
Discovering creamy clam chowder was like stumbling upon a warm hug on a cold day. The first time I made it, the kitchen filled with the scent of smoky bacon and tender clams, instantly turning a chilly evening into a cozy memory.
I still remember the moment unexpected guests arrived just as the chowder was simmering: the aromas filled the house and everyone dove in before I had a chance to sit down.
Ingredients
- Fresh clams: I always reach for fresh clams when possible; their natural briny juice elevates the broth beyond canned versions.
- Yukon Gold potatoes: Their creamy texture holds well and thickens the chowder without getting mushy.
- Bacon: Smoked bacon adds depth and a savory crunch that complements the clams perfectly.
- Heavy cream and whole milk: Together they bring that luscious silky mouthfeel I crave on cold days.
- Bay leaf and thyme: These subtle herbs build a fragrant base without overpowering the seafood.
Instructions
- Get Everything Ready:
- Make sure your clams are scrubbed clean and ready whether fresh or canned. Dice all your veggies so once the pot is hot, you move seamlessly through the steps.
- Savor the Bacon's Aroma:
- Cook the bacon slowly in your pot until crisp, letting the smoky scent fill your kitchen—this renders the fat you’ll use to build your chowder’s base.
- Build Your Flavor Base:
- After bacon, melt butter and sauté onions, celery, carrot, and garlic until softened and fragrant. The colors and smells here tell you this chowder is off to a good start.
- Make a Roux:
- Sprinkle flour over the veggies and stir for a couple of minutes; you want a subtle nutty smell without browning it—this thickens your chowder perfectly later on.
- Add the Liquids:
- Gradually whisk in milk, cream, clam juice, and reserved clam liquid if you have it, plus the bay leaf. Watch the creamy mixture come together as you add herbs and potatoes.
- Simmer with Patience:
- Let the chowder simmer gently uncovered, stirring occasionally so the potatoes cook evenly without breaking apart. The smell during this step is pure comfort.
- Finish with Clams and Bacon:
- Stir in the chopped clams and half your cooked bacon and let them marry into the chowder just before serving. Remove the bay leaf, season to taste, garnish with parsley and remaining bacon.
Save One chilly winter evening, this chowder was more than just dinner. It became a moment of warmth and togetherness that I think about every time I make it again.
Keeping It Fresh
If you’re using canned clams, drain and reserve their juice to enhance your broth. Always add fresh herbs last to keep their brightness alive.
Serving Ideas That Clicked
This chowder pairs incredibly well with oyster crackers or crusty bread to soak up every creamy, smoky bite. A light green salad balances the meal beautifully.
Making It Ahead for the Freezer
This recipe freezes well if you leave out the cream and add it after reheating. Reheat gently and stir in cream for a fresh-from-the-kitchen taste.
- Always cool completely before freezing to keep textures intact
- Label with date and note to add cream after reheating
- Thaw overnight in the fridge for best results
Save Thanks for hanging out and chatting chowder with me. I hope this recipe warms your kitchen and your heart just as it did mine.
Recipe FAQs
- → How do I tell when the clams are fully cooked?
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Clams are done when their shells open during steaming, usually within 5–7 minutes. Discard any that remain closed to ensure quality and safety.
- → Can canned clams be used instead of fresh?
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Yes, canned clams work well; just reserve the juice to add depth and flavor to the broth for a quick alternative.
- → What is the best way to achieve a creamy broth?
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Cooking a roux with butter and flour before gradually whisking in milk and cream creates the smooth, rich texture typical of chowder.
- → How can I enhance the smoky flavor in the chowder?
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Using chopped bacon rendered until crisp adds a smoky, savory element that complements the seafood beautifully.
- → What sides pair well with this dish?
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Oyster crackers or crusty bread are excellent choices to accompany and soak up the creamy broth.
