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A steaming bowl of New England Clam Chowder with crackers.

Quick way to grow classic Clam Chowder (New England)

This recipe delivers a rich and creamy New England Clam Chowder with minimal fuss, perfect for a comforting meal. It focuses on classic flavors and a quick preparation to get a delicious chowder on the table in no time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon diced
  • 1 medium onion chopped
  • 2 celery stalks chopped
  • 2 medium potatoes peeled and diced
  • 2 (6.5 ounce) cans clams canned, drained, juice reserved
  • 1 cup clam juice or chicken broth
  • 2 cups milk whole or 2%
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Equipment

  • Large Pot or Dutch Oven
  • Slotted Spoon
  • Small Bowl
  • Whisk

Method
 

Preparation
  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy; remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  2. Add the chopped onion and celery to the pot with the bacon fat, then cook until softened, about 5-7 minutes.
  3. Stir in the diced potatoes, clam juice (or chicken broth), and enough water to just cover the potatoes, then bring to a boil and cook until the potatoes are tender, about 10-15 minutes.
Making the Chowder
  1. In a separate small bowl, whisk together the milk, heavy cream, and flour until smooth to create a slurry.
  2. Once the potatoes are tender, reduce the heat to low, then slowly pour the milk and cream mixture into the pot, stirring constantly to prevent lumps.
  3. Add the drained clams and butter to the pot, then stir until the butter has melted and the chowder has thickened.
  4. Season the chowder with salt and black pepper to taste, then ladle into bowls and garnish with the reserved crispy bacon before serving.

Notes

For extra flavor, you can add a pinch of dried thyme or a bay leaf to the chowder while the potatoes are cooking. Be careful not to overcook the clams, as they can become rubbery. Adjust the consistency of the chowder by adding more milk if you prefer a thinner soup.