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New England clam chowder is more than just a dish; it represents a rich culinary tradition that has been cherished in the northeastern United States for centuries. This creamy, hearty soup embodies comfort, making it a favorite whether enjoyed on a chilly winter evening or a breezy summer day. The beauty of clam chowder lies in its ability to bring warmth and satisfaction, drawing family and friends together around the dinner table.

New England Clam Chowder

Indulge in the rich flavors of a classic Hearty New England Clam Chowder with our easy recipe that brings comfort to any table. Discover tips for selecting fresh clams, the essence of creamy broth, and how to achieve the perfect thickness. This cherished dish combines tender clams, bacon, and hearty potatoes for a satisfying meal. Click through to explore the full recipe and delight in this New England favorite that's sure to impress!
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Ingredients
  

4 slices of bacon, diced

1 medium onion, finely chopped

2 celery stalks, diced

2 medium potatoes, peeled and diced

2 cups clam juice (or seafood stock)

2 cups chopped fresh clams (or canned clams, drained)

1 cup heavy cream

1 cup whole milk

2 tablespoons all-purpose flour

2 teaspoons Old Bay seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

    In the same pot, add the chopped onion and diced celery to the bacon drippings. Sauté until the onion is translucent, about 5 minutes.

      Add the diced potatoes to the pot, stirring to combine with the onions and celery.

        Pour in the clam juice and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.

          In a small bowl, mix the flour with a few tablespoons of the chowder broth until smooth, then whisk it back into the pot to thicken the chowder.

            Stir in the chopped clams, heavy cream, and whole milk. Add the Old Bay seasoning, and season with salt and pepper to taste.

              Allow the chowder to simmer on low heat for an additional 10-15 minutes, stirring occasionally.

                Once thickened, remove from heat and stir in the crispy bacon.

                  Serve hot, garnished with fresh parsley.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                      - Presentation Tips: Serve in bowls with a sprinkle of chopped parsley on top and a slice of crusty bread on the side for dipping.