New England Clam Chowder

When the scent of crispy bacon mingles with the creamy, rich aroma of clams rising from a simmering pot, you know you’re in for a comforting treat. This New England Clam Chowder takes about 30 minutes to prepare and is a classic, hearty dish that warms the soul. The combination of fresh clams (or canned, if you’re in a hurry) and the luscious cream makes every spoonful a delightful experience.

This recipe is perfect for seafood lovers and is ideal for chilly evenings or casual get-togethers. You can make it ahead of time and refrigerate for up to three days, allowing the flavors to deepen. Just be ready to be asked for the recipe!

Why You’ll Love This Recipe

• The crispy bacon adds a savory crunch to each bowl.
• Creamy potatoes create a satisfying, hearty texture.
• Fresh clams bring a briny depth that elevates the entire dish.
• It’s quick to make, ready in about 30 minutes.

What You’ll Need

Gather the following ingredients to create this delicious chowder.

For the Chowder

• 2 cups fresh clams, chopped (or 2 cans of clams)
• 4 strips of bacon, diced
• 1 medium onion, chopped
• 2 medium potatoes, peeled and diced
• 2 cups heavy cream
• 2 cups chicken broth
• Salt and pepper to taste
• 1 teaspoon thyme (optional)
• Chopped parsley for garnish

Use canned clams for convenience.

Substitutions & Swaps

• Replace fresh clams with canned clams.
• Use turkey bacon for a lighter option.
• Substitute half-and-half for a less rich chowder.
• Omit thyme for a simpler flavor.

How to Make It

Get ready to enjoy a delicious and comforting warm bowl of chowder.

1. Cook the bacon

In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.

2. Sauté the onion

Add the chopped onion to the pot and sauté until translucent.

3. Stir in the potatoes

Stir in the diced potatoes, chicken broth, and thyme (if using). Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 15 minutes).

4. Add clams and cream

Add the chopped clams and heavy cream to the pot. Stir until well combined and heated through.

5. Season to taste

Season with salt and pepper to taste.

6. Serve and garnish

Serve hot, topped with the reserved bacon and chopped parsley.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, because cream-based soups don’t freeze well.
Reheat: Microwave or warm on the stovetop for 5-10 minutes.

Tips for Best Results

• Use fresh clams for the best flavor.
• Don’t rush the bacon; crispness adds flavor.
• Ensure potatoes are tender for the right texture.
• Adjust seasonings based on your clams’ brininess.

Serving Suggestions

• Pair with crusty bread for dipping.
• Serve with a crisp green salad for balance.
• Enjoy as a special meal on cold evenings.