Homemade Clam Chowder

5 from 12 votes

Dive into a bowl of perfect comfort with this rich & creamy New England Clam Chowder recipe! The wonderful creamy broth is filled with tender clams, soft potatoes, and savory bacon. This recipe is a keeper that is sure to become a family favorite!

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Servings: servings

Calories: 364kcal

Author: Amy Nash

Ingredients

6 slices bacon, diced
2 Tablespoons salted butter
1 onion, diced
2 celery ribs, diced
2 cloves garlic, minced
1 teaspoon kosher salt
¼ teaspoon black pepper
3 Tablespoons all-purpose flour
2 cups chicken stock
8 ounces clam juice
13 ounces chopped clams, juices reserved (2 cans)
1 bay leaf
½ teaspoon dried thyme
2 pounds russet potatoes, peeled and diced (about 6 medium)
1 cup whole milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
2 Tablespoons chopped fresh parsley leaves

Instructions

In a large heavy bottomed pot or dutch oven, cook the bacon until crispy, the remove with a slotted spoon and drain most of the grease so only about 2 tablespoons remain.
Add butter to the pot. When the butter has melted, add the onion and celery and season with a little salt and pepper. Cook for about 5-7 minutes, until onions have softened, then add the garlic for the last 30 seconds.
Sprinkle the flour over the cooked onions and celery and cook, stirring frequently for 1-2 minutes until absorbed and the raw taste of the flour is cooked out.
Stir in the chicken stock, clam juice from both the bottle of clam juice and the clams with their additional juice, along with the bay leaf and dried thyme.
Add the chopped potatoes, then bring to a boil. Reduce the heat to a simmer and cook for 10-15 minutes, until potatoes are tender enough to be pierced with a fork.
Add the milk, cream and half of the reserved bacon and stir to combine. Cook another 2-3 minutes until heated all the way through. Taste and adjust the seasoning as needed.
Serve with the remaining cooked bacon and freshly chopped parsley sprinkled over the top.

Notes

Make ahead: This recipe can be made 2 days in advance and kept in the fridge, then reheated when ready to serve.
Fish stock: If you happen to have fish stock, it can be used in place of the chicken stock and clam juice, which I have found is an easy alternative that I have much better access to all the time.

Nutrition