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New England Clam Chowder

The best, creamy New England clam chowder recipe uses tender potatoes, bacon, and plenty of cooked clams in a rich, creamy broth with a slightly smoky flavor. It's what we call comfort in a bowl!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 558 kcal
Course: Soup , Dinner
Cuisine: American

Ingredients

  • 6 slices Bacon diced into small pieces
  • 2 tablespoons butter
  • ¾ cup carrot sliced, about 2 large carrots
  • ¾ cup celery diced, about 2 stalks)
  • ¾ cup onion finely diced
  • ¼ cup all-purpose flour
  • 1 teaspoon fresh thyme minced
  • 2 cloves garlic minced
  • 2 cups chicken broth unsalted
  • 2 cups potato diced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 bay leaf
  • 13 ounces chopped clams (2) 6.5 ounce cans
  • 1 cup heavy cream
  • 2 tablespoon chopped fresh parsley for garnish

Instructions

    Cup of Yum
  1. Add the bacon to a large Dutch oven (or soup pot) and cook over medium-high heat until crispy, stirring oftten.
  2. Remove the bacon with a slotted spoon or fork and place it on a plate lined with paper towels.
  3. Add the butter to the bacon drippings in the pot and let it melt.
  4. Then add the carrots, celery and onions and cook for 5-7 minutes until they are tender.
  5. Sprinkle in the flour, garlic and thyme. Stir to coat the vegetables with the flour and cook for another minute or two.
  6. Add in the chicken broth and deglaze the pan by scraping the bottom of the pot with a wooden spoon.
  7. Then add in the diced potatoes, salt, pepper and the bay leaf.
  8. Add both cans of clams along with the clam juice and simmer for 15 minutes or until the potatoes are fork tender.
  9. Lastly, stir in the heavy cream and cook for an additional 5 minutes, stirring often.
  10. Garnish with the cooked bacon crumbles and fresh parsley, if desired.

Notes

  • Swap the butter with olive oil or other favorite oil.
  • Flour helps thicken the soup.
  • Use seafood stock or vegetable stock instead of chicken stock.
  • I use russet potatoes but you can use red potatoes or Yukon gold as well.
  • I use Bar Harbor Chopped Clams. Feel free to use fresh clams if you'd like but add ½ cup of clam juice.
  • Use full fat milk or coconut milk instead of heavy cream.
  • Store leftovers in an airtight container for up to 3-4 days.

Nutrition Information

Serving 1serving Calories 558kcal (28%) Carbohydrates 35g (12%) Protein 14g (28%) Fat 41g (63%) Saturated Fat 22g (110%) Polyunsaturated Fat 4g Monounsaturated Fat 13g Trans Fat 0.3g Cholesterol 108mg (36%) Sodium 653mg (27%) Potassium 864mg (25%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 5227IU (105%) Vitamin C 27mg (30%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 558

% Daily Value*

Serving 1serving
Calories 558kcal 28%
Carbohydrates 35g 12%
Protein 14g 28%
Fat 41g 63%
Saturated Fat 22g 110%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 13g 65%
Trans Fat 0.3g 15%
Cholesterol 108mg 36%
Sodium 653mg 27%
Potassium 864mg 18%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 5227IU 105%
Vitamin C 27mg 30%
Calcium 95mg 10%
Iron 2mg 11%

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