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–+ servings
A bowl of creamy white clam chowder with bacon on top

Creamy New England Clam Chowder

A perfectly savory, creamy bowl of clam chowder that's perfect for making you feel warm, cozy, and protected.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 8
Calories 204 kcal

Equipment

  • 1 Vegetable peeler
  • 1 Cutting board
  • 1 Knife
  • 1 Large pot
  • 1 Large, heavy stockpot

Ingredients
  

  • 24 ounces Clam juice
  • 1 pound Russet potatoes peeled, cut into 1/2-inch pieces
  • 2 tablespoons Butter
  • 3 slices Bacon finely chopped
  • 2 cups Onions chopped
  • 2 stalks Celery with leaves chopped
  • 2 cloves Garlic chopped
  • 1 Bay leaf
  • ¼ cup All-purpose flour
  • 6 6.5 ounce cans Chopped clams drained, juices reserved
  • 1 ¼ cups Half and half

Instructions
 

  • Bring bottled clam juice and potatoes to boil in a large pot over high heat.
    24 ounces Clam juice, 1 pound Russet potatoes
  • Reduce heat to medium-low; cover and simmer until potatoes are tender, about 10 minutes. Remove from heat.
  • In a fresh, large, heavy stockpot, melt butter over medium heat.
    2 tablespoons Butter
  • Add bacon and cook until bacon begins to brown, about 8 minutes.
    3 slices Bacon
  • Add onions, celery, garlic, and bay leaf and sauté until vegetables soften, about 6 minutes.
    2 cups Onions, 2 stalks Celery with leaves, 2 cloves Garlic, 1 Bay leaf
  • Stir in flour and cook for 2 minutes (do not allow flour to brown).
    1/4 cup All-purpose flour
  • Gradually whisk in reserved juices from clams.
    6 6.5 ounce cans Chopped clams
  • Add potato mixture, clams, and half and half.
    1 1/4 cups Half and half
  • Simmer chowder for 5 minutes to blend flavors, stirring frequently.
  • Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to a simmer before serving.)

Notes

  • Don't let the flour brown when making the roux - this can affect the taste and texture of the chowder.
  • Be sure to stir the chowder frequently while it simmers to prevent sticking and burning.
  • Season the chowder to taste with salt and pepper - this will enhance the flavors of the soup.

Nutrition

Calories: 204kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 21mgSodium: 410mgPotassium: 458mgFiber: 2gSugar: 7gVitamin A: 397IUVitamin C: 11mgCalcium: 72mgIron: 1mg
Keyword chowders
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5 from 1 vote