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4.5 from 30 votes

Authentic New England Clam Chowder

A luscious creamy, briny broth loaded with fresh clams, tender potatoes and smoky bacon. The ultimate comfort food - easy to make too!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 448 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 7-8 pounds clams Cherrystone, about 1 1/2-2 dozen large clams, scrubbed of grit
  • 4 cups cold water
  • 1 tablespoon butter
  • ½ pound Bacon thick cut, chopped
  • 2 talks celery finely diced
  • 1 medium onion finely diced
  • 2½ pounds Yukon gold potatoes peeled and cut into half inch dice
  • 1 tablespoon thyme fresh or 1 teaspoon dried
  • 1 bay leaf
  • 1 tablespoon cornstarch
  • 2 tablespoons water cold
  • 1 cup heavy cream
For garnish
  • ¼ cup celery tops (the leaves) chopped
  • 4 trips Bacon crisped
  • 1 cup oyster crackers

Instructions

    Cup of Yum
  1. Place the scrubbed clams in a heavy stock pot and add 4 cups cool water. Cover the pot with a tight fitting lid and bring the water to a boil. When water begins to boil, reduce heat to a simmer and cook for 8-10 minutes, until clams open. Use a pair of tongs to transfer the clams to a baking sheet to cool.
  2. Place a fine mesh sieve over a bowl and pour the clam juice through the sieve to remove any grit. Reserve the juice.
  3. Clean and dry the pot and place it back on the stove over medium high heat. Add the butter and swirl it in the pan until it melts. Add the chopped bacon and cook 8-10 minutes or until crisp. Use a slotted spoon and transfer the bacon to a dish lined with paper towels. Add the chopped onion and celery to the hot grease and cook until tender and translucent, about 6-8 minutes. Stir in 6 cups of reserved clam juice, potatoes, thyme and bay leaf. Bring to a boil then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  4. In a small dish combine the cornstarch and water and stir into a slurry. Stir the cornstarch mixture into the soup and heat to boiling, stirring constantly. Cook for one minute until broth thickens slightly. Stir in the clams, three quarters of the bacon and the cream.
  5. Ladle into bowls and garnish with chopped celery leaves, remaining bacon and oyster crackers.

Notes

  • Store leftovers in an airtight container for up to 5 days. 

Nutrition Information

Calories 448kcal (22%) Carbohydrates 27g (9%) Protein 18g (36%) Fat 29g (45%) Saturated Fat 13g (65%) Cholesterol 88mg (29%) Sodium 722mg (30%) Potassium 773mg (22%) Fiber 4g (16%) Vitamin A 755IU (15%) Vitamin C 19.1mg (21%) Calcium 97mg (10%) Iron 6.2mg (34%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 448

% Daily Value*

Calories 448kcal 22%
Carbohydrates 27g 9%
Protein 18g 36%
Fat 29g 45%
Saturated Fat 13g 65%
Cholesterol 88mg 29%
Sodium 722mg 30%
Potassium 773mg 16%
Fiber 4g 16%
Vitamin A 755IU 15%
Vitamin C 19.1mg 21%
Calcium 97mg 10%
Iron 6.2mg 34%

* Percent Daily Values are based on a 2,000 calorie diet.