Recipes Villa

I am a New England native, so it is my honor and privilege to present this incredible, restaurant-worthy clam chowder to you. If you are new to this recipe, do not worry because the process is simple. This New England Clam Chowder recipe has a creamy broth that is loaded with delicious clams, savory bacon, simple seasonings, and perfectly cooked potatoes.

New England vs. Manhattan Style

New England Clam Chowder is white and creamy, whereas Manhattan Clam Chowder has a tomato base with no cream.

The Essential Ingredients

Using canned clams is not only super easy, but it allows you to put a plentiful amount of clams in the chowder without spending a ton of money.

• The Clams: This recipe uses 3 (6.5 oz.) cans of chopped clams with their juices reserved, and an additional 8 oz. of clam juice. I use Bar Harbor Chopped Clams and Clam Juice for this recipe.
• The Potatoes: I use 1 ¼ lbs. of Yukon Gold potatoes because I love their creamy consistency. Red potatoes are also a great candidate because they hold up the best, but russet potatoes are the starchiest and more prone to falling apart.
• The Broth Base: The rich soup base utilizes 3 cups of half and half, 1 cup of chicken broth, and 1/3 cup of flour as a thickener.
• Flavor Enhancers: A dash of Worcestershire sauce adds umami, while 1 teaspoon of hot sauce (like Frank’s) enhances the flavor without making the broth spicy.

How to Make It

The longer this chowder simmers, the thicker it gets, so you can control the consistency with that in mind.

1. Cook the Bacon: Cook the bacon slowly over low heat, set aside to cool and chop, and reserve 2 tablespoons of the bacon drippings.
2. Sauté the Aromatics: Add the reserved bacon drippings and butter to the pot over medium heat, then soften the diced onions and celery for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings, and cook for 1 minute.
3. Build the Roux: Add the flour and cook for 2 minutes stirring continuously until the raw flour smell is gone.
4. Add the Liquids: Add the chicken broth and half and half in small splashes, stirring continuously. Stir in the chicken bouillon, bay leaf, additional 8 oz. clam juice, and the juice from the canned clams.
5. Simmer and Reduce: Bring to a gentle boil, reduce to a simmer, and cook partially covered for 20 minutes.
6. Cook the Potatoes: Add the peeled and diced potatoes to the broth and simmer until they are fork-tender, about 20-25 minutes.
7. Add Clams and Serve: Stir in the clams and let them heat through for 5 minutes, then remove the bay leaf. Garnish with parsley, chopped bacon, and freshly cracked pepper before serving.

Also Read : Healthy Orange Smoothie

New England Clam Chowder Recipe

Recipe by RecipesVilla

Servings

Adjust servings

+

–

2

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

282

kcal

Ingredients

• 6 strips thick-cut bacon, can sub salt pork

• 2 tablespoons butter

• 1 medium yellow onion, diced

• 2 ribs celery, diced

• 3 cloves garlic, minced

• 1 teaspoon hot sauce, or 1/2 tsp tabasco sauce

• 1 teaspoon Worcestershire sauce

• 1/3 cup flour

• 1 cup chicken broth

• 3 cups Half and Half

• 8 oz . clam juice

• 1 c hicken bouillon cube

• 1 bay leaf

• 1 1/4 lbs . potatoes

• 3 (6.5 oz. cans) chopped clams, juices reserved

• Fresh parsley & Freshly cracked pepper, for serving

• 1/2 teaspoon EACH: dried oregano, dried parsley

• 1/4 teaspoon EACH: dried thyme, salt

• 1/8 teaspoon EACH: smoked paprika, pepper

Directions

• Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
• Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the broth.
• Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to clean the bottom and sides of the pot. Add the diced onions and celery, toss to coat, and soften for 5-6 minutes.
• Add the garlic, hot sauce, Worcestershire sauce, and seasonings, then cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.
• Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
• Stir in the chicken bouillon, add the bay leaf, and stir in the additional 8 oz. clam juice. Add the juice from the canned clams to the chowder, but don’t add the clams yet.
• Bring the chowder to a gentle boil, then reduce to a simmer so that it is just gently bubbling. Simmer for 20 minutes, partially covered, stirring occasionally.
• Peel and dice the potatoes, add them to the broth, and bring back to a very gentle bubble. Let the potatoes cook through for 20-25 minutes, until fork tender, then reduce heat to low.
• Stir in the clams and let them heat through for about 5 minutes. Remove bay leaf.
• Ladle chowder into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.

Notes

• Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1.5 cups of clam juice. Make sure the clams are cleaned and steamed prior to chopping.
• Storage: Store in an airtight container and refrigerate for up to 3-5 days. The flour in this dish helps it maintain its original consistency a little bit better when reheated.