Dive into the rich, creamy, and deeply savory flavors of this authentic New England Clam Chowder. Brimming with tender clams, smoky bacon, and soft potatoes in a velvety broth, this regional classic offers a uniquely comforting seafood experience that stands out in any soup collection.
Ingredients
- 4 slices Thick-cut bacon (chopped)
- 2 tbsp Unsalted butter
- 1 medium Yellow onion (finely diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 1/4 cup All-purpose flour (to thicken the chowder)
- 1 cup Chicken broth (or vegetable broth)
- 2 cans Chopped clams (6.5 oz each, undrained – reserve the juice!)
- 3 cups Russet potatoes (peeled and diced into 1/2-inch cubes)
- 1 cup Heavy cream (for that signature richness)
- 1 cup Whole milk
- 1/2 tsp ried thyme
- 1/2 tsp Salt (or to taste, bacon and clams are already salty)
- 1/2 tsp Black pepper (freshly ground)
Instructions
- In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy (about 6-8 minutes). Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the flavorful bacon grease in the pot.
- Melt the butter in the pot with the bacon grease. Add the diced onion and celery. Sauté for 5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the softened vegetables and stir constantly for 1-2 minutes to create a roux (this cooks out the raw flour taste).
- Gradually pour in the chicken broth and the reserved clam juice from the cans (keep the actual clam meat aside for now). Whisk continuously until the liquid is smooth and slightly thickened.
- Add the diced potatoes and dried thyme to the pot. Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are completely fork-tender.
- Stir in the heavy cream, milk, and the reserved chopped clams. Season with salt and black pepper. Let the soup simmer gently for 3-5 minutes until heated through. (Do not let it boil vigorously, or the clams will become tough and rubbery).
- Stir half of the crispy bacon back into the pot. Ladle the hot chowder into bowls and garnish with the remaining bacon. Serve immediately, preferably with oyster crackers!
Nutrition
Calories: 385kcalCarbohydrates: 24gProtein: 8gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 76mgSodium: 540mgPotassium: 543mgFiber: 2gSugar: 5gVitamin A: 840IUVitamin C: 7mgCalcium: 105mgIron: 1mg
A Regional Seafood Masterpiece
Known for its thick, velvety texture and distinct oceanic flavor, authentic New England Clam Chowder is a legendary dish with a massive regional identity. Its ability to combine smoky, savory, and briny notes into one incredibly comforting bowl firmly cements its place among the top 10 best soup recipes ever. If you love creamy, refreshing textures but want to explore something cold and vibrant, do not miss our beautiful Creamy Avocado and Cucumber Soup.
Why This Ranks Among the Top 10 Best Soup Recipes Ever
This unique dish stands out brilliantly in the seafood category. It is widely considered to be one of the top 10 best soup recipes ever because of its luxurious profile and unforgettable taste. Here is what makes it so iconic:
- Iconic Flavor Profile: The combination of salty bacon, briny clam juice, and sweet heavy cream creates a complex, savory balance that is completely unique to this style of chowder.
- Hearty Texture: Soft potatoes and chewy clams give this soup a satisfying, chunky bite that makes it a filling standalone meal.
- Rich and Velvety: Relying on a traditional roux and heavy cream gives the broth an unmatched thickness and luxurious mouthfeel.
Tips for Perfecting One of the Top 10 Best Soup Recipes Ever
- Do Not Overcook the Clams: Always add the actual clam meat at the very end of the cooking process. If boiled too long, clams quickly turn tough and rubbery.
- Use the Clam Juice: The secret to that authentic, deep seafood flavor is using the juice straight from the canned clams along with your broth. Do not drain it down the sink!
- Oyster Crackers are a Must: For a true New England experience, serve this thick chowder with a generous handful of crisp oyster crackers to soak up the creamy broth.
Why do you need 2 kinds of milk? Just use one, why complicate things?
So creamy and delicious! Definitely making again!
The bacon adds a nice touch but I thought it was too salty.
Bacon and clams? Doesn’t sound right to me. No thanks.
Took me forever to make, but it was totally worth it. Yum!
This chowder is as good as my grandma used to make! Love it!
My kids won’t eat clams but they loved this recipe! Sneaky mothering 😂
That’s awesome! Sneaky ways to get kids to eat healthier is a total win! 😄
Chowder = happiness. Thank you for sharing!
Wanted to try this, but it seems so hard. Can’t I just buy canned chowder?