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New England Clam Chowder

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New England Clam Chowder is a creamy, hearty soup made with tender clams, potatoes,  and aromatic vegetables in a rich, velvety broth. A coastal classic, it’s the perfect comfort food for chilly days or seaside cravings.

Ingredients

  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 2 cups clam juice (or bottled clam broth)
  • 2 cups chicken broth
  • 2 large Russet or Yukon Gold potatoes, peeled and cubed
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 2 (6.5 oz) cans chopped clams with juice (or fresh clams, chopped)
  • 1 1/2 cups heavy cream or half-and-half
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley or chives, chopped (for garnish)
  • Oyster crackers or crusty bread, for serving

Instructions

  1. In a large pot, over medium heat until crisp. Remove with a slotted spoon and set aside, leaving some rendered fat in the pot.
  2. Add butter to the pot. Sauté onion and celery 5 minutes until softened. Stir in garlic and cook 30 seconds.
  3. Sprinkle in flour and stir constantly for 2 minutes to form a roux.
  4. Slowly whisk in clam juice and chicken broth, scraping up browned bits. Add potatoes, bay leaf, and thyme. Bring to a simmer.
  5. Cook uncovered 15–20 minutes until potatoes are tender.
  6. Stir in clams with their juice and cream. Heat gently—do not boil.
  7. Season with salt and pepper. Remove bay leaf.
  8. Serve hot, topped with crispy bacon and garnished with parsley or chives. Add oyster crackers or bread on the side.

Notes

  • Do not boil after adding cream—gentle heat keeps the chowder smooth.
  • For extra thickness, mash a few potato cubes into the broth.
  • Fresh clams provide the best flavor; strain their cooking liquid for broth.
  • A mix of heavy cream and milk creates a lighter but still creamy chowder.

Nutrition

Find it online: https://thefamilycooking.com/new-england-clam-chowder/