Here’s a classic New England Clam Chowder — creamy, hearty, and full of clams and potatoes. 🐚🥣
🥣 New England Clam Chowder
Ingredients (Serves 4–6)
- 2 cans (6.5 oz each) chopped clams with juice
- 3 slices bacon, diced
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 2 cups milk
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and black pepper, to taste
- Fresh parsley or thyme, chopped (optional)
Instructions
1️⃣ Cook Bacon & Vegetables
- In a large pot, cook bacon over medium heat until crisp. Remove and set aside.
- Add butter to the bacon fat, then sauté onion and celery until softened (3–4 minutes).
2️⃣ Make the Base
- Sprinkle flour over vegetables and cook 1 minute, stirring.
- Gradually add clam juice and milk, stirring constantly.
- Add diced potatoes and bring to a gentle boil. Reduce heat and simmer 10–15 minutes until potatoes are tender.
3️⃣ Finish the Chowder
- Stir in chopped clams and heavy cream.
- Cook 3–5 minutes until heated through.
- Season with salt, pepper, and optional fresh herbs.
- Top with cooked bacon before serving.
Tips
- Add a splash of white wine for extra flavor.
- Serve with oyster crackers or crusty bread.
- For a thinner chowder, reduce cream or add more milk.
I can also give you a Manhattan Clam Chowder version that’s tomato-based if you want a lighter, tangy alternative.
Do you want that version?
