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Classic New England Clam Chowder
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in a light and creamy New England clam chowder with tender potatoes and a perfect balance of briny clam taste. Top it off with oyster crackers for the perfect touch!
Ingredients:
  • 4 ounces (3 to 4 slices) thick-cut bacon, cut into 1/4-inch pieces
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 2 (8-ounce) bottles clam juice
  • 1 cup water
  • 1/2 teaspoon salt, plus more to taste
  • 2 russet potatoes (about 1 pound) peeled and cut into 1/2-inch cubes
  • 1 pound (about 2 cups) frozen chopped clam meat, defrosted overnight in the refrigerator
  • 1 cup heavy cream
  • Freshly ground black pepper, to taste
  • Oyster crackers, for serving
Instructions:
  • Fry the bacon in a large pot over medium heat, stirring occasionally, for 8 to 10 minutes until the bacon renders most of its fat.
  • Sauté the onion and celery until tender by cooking and stirring for 5 to 6 minutes.
  • Pour in the clam juice, water, salt, and potatoes. Cover and simmer for 15 minutes until the potatoes are tender.
  • Add the chopped clams and cream to the pot and simmer for 2-3 minutes.
  • Adjust seasoning to taste with more salt if desired. Serve the chowder in bowls, sprinkle with black pepper, and accompany with oyster crackers. Store leftovers in the refrigerator for 3-4 days or freeze for up to 6 months for optimal flavor. Reheat thawed chowder on the stove over low heat, stirring to prevent curdling. Enjoy the dish and remember to rate it below!

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