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New England Clam Chowder

A warm and filling classic soup made with bacon, vegetables, clams, and cream, perfect for cold days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, New England
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon, diced Cook until crispy for good flavor.
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 4 medium potatoes, diced Dice evenly for even cooking.
  • 2 cups clam juice Use good quality for better taste.
  • 1 cup heavy cream Do not boil after adding.
  • 2 cans chopped clams, drained (6.5 oz each) Fresh clams can be used instead for a fresher taste.
  • Salt and pepper to taste Add at the end of cooking.
  • Fresh parsley for garnish Add on top before serving.

Method
 

Cooking
  1. In a large pot, cook the diced bacon over medium heat until crispy.
  2. Add the chopped onion, celery, and garlic, and sauté until softened.
  3. Stir in the diced potatoes and clam juice. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. Stir in the heavy cream and chopped clams. Cook for another 5-10 minutes, making sure not to boil.
  5. Season with salt and pepper to taste.
Serving
  1. Serve hot in bowls, garnished with fresh parsley.
  2. Pair with oyster crackers, crusty bread, or a simple green salad. A lemon wedge on the side can add a fresh touch.
Storing
  1. Cool the chowder to room temperature. Put it in an airtight container and store in the fridge for up to 3 days.
  2. Reheat slowly on low heat and stir often. Do not boil after adding cream.
  3. For longer storage, freeze without cream and add fresh cream when reheating.

Notes

For variations, consider using fresh clams instead of canned, milk or half-and-half instead of heavy cream, or adding smoked paprika or thyme for extra flavor. For a gluten-free version, use cornstarch mixed with cold water to thicken if needed.