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Creamy New England Clam Chowder
Thick, creamy, and loaded with tender potatoes, this classic chowder brings the taste of the coast right to your kitchen. You'll build a deeply savory base by crisping bacon with onions and celery before simmering everything in a rich milk broth. Using canned clams keeps the process incredibly simple without sacrificing that signature briny flavor. It's the kind of hearty, warming bowl you'll crave on a chilly evening, especially when paired with a handful of oyster crackers.
Ingredients
- 4 slices bacon, cut into ½ -inch pieces
- 1 medium onion, chopped ( ½ cup)
- 1 medium stalk celery, sliced ( ½ cup)
- 2 cans (6 ½ oz each) minced or chopped clams, drained, ¼ cup liquid reserved*
- 2 ¾ cups milk or half-and-half
- 2 medium peeled potatoes, diced (2 cups)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
Instructions
- 1Place the bacon pieces, chopped onion, and sliced celery in a medium saucepan over medium heat. Cook the mixture, stirring occasionally, until the bacon turns crisp and the vegetables soften. Drain off the excess fat so the broth doesn't become greasy.
- 2Pour the reserved clam liquid, clams, 3/4 cup of the milk, diced potatoes, and salt into the saucepan. Bring the liquid to a boil, then lower the heat. Cover the pan and let it simmer for about 15 minutes until the potatoes are completely tender.
- 3Whisk the remaining milk and the flour together in a small bowl until the mixture is completely smooth. Pour this slurry into the simmering chowder. Bring the soup back to a boil while stirring frequently. Let it boil for 1 minute until the broth thickens. Remove from heat and ladle into bowls.
Notes
- Swap: You can substitute 1 pint of shucked fresh clams with their liquid for the canned clams. Chop them and add to the pot with the potatoes.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stove over low heat. Don't let it boil vigorously, or the milk might separate.
- Serving: Top with fresh parsley, extra bacon bits, and plenty of oyster crackers.