Creamy New England Clam Chowder
A comforting and creamy New England Clam Chowder made with smoky bacon, tender potatoes, and briny clams simmered in a rich, velvety broth. Perfect for cozy dinners or chilly days by the sea.
8 Servings
Ingredients
- 4 ounces 3–4 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 thawed overnight in the refrigerator
- 1 cup heavy cream
- Freshly ground black pepper to taste
- Oyster crackers for serving
Instructions
Cook the Bacon
- Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook for 8–10 minutes, stirring frequently, until the bacon becomes crisp and has released most of its fat. Remove excess grease if necessary, leaving about 1–2 tablespoons in the pot.
Add the Vegetables
- Add the diced onion and celery to the rendered bacon fat. Cook for 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant without browning.
Add the Liquids and Potatoes
- Pour in the clam juice and water, followed by the salt and diced potatoes. Stir well to combine. Cover the pot and bring the mixture to a gentle simmer. Allow it to cook for approximately 15 minutes, or until the potatoes are tender when pierced with a fork.
Incorporate the Clams and Cream
- Once the potatoes are tender, add the thawed chopped clams and the heavy cream. Stir gently to combine, then bring the chowder back to a light simmer for 2–3 minutes. Do not allow it to boil, as this can cause the cream to curdle.
Season and Serve
- Taste and adjust seasoning with additional salt and freshly ground black pepper as desired. Ladle the chowder into serving bowls and garnish with oyster crackers. Serve immediately while warm.
Notes
This Creamy New England Clam Chowder can easily be made gluten-free by ensuring that all ingredients are certified gluten-free. Most traditional chowders use flour as a thickener, but this version relies on potatoes for a naturally creamy texture, making it inherently gluten-free. Simply double-check that the clam juice, bacon, and oyster crackers (or omit them) are gluten-free certified before serving.