Classic New England Clam Chowder

How to Make Classic New England Clam Chowder at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 48 oz clams
• 2 large potatoes
• 1 medium onion
• 4 slices bacon
• 2 cups heavy cream
• 1 teaspoon thyme
• 2 tablespoons butter
• 1 stalk celery
• 2 cloves garlic
• 4 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 leaf bay leaf

Instructions

1. 1

   Prepare the clams: If using fresh clams, soak them in cold water for 30 minutes to remove sand. Rinse and set aside.

2. 2

   Peel and dice the potatoes into small cubes (about 1/2 inch). Chop the onion, celery, and garlic.

3. 3

   In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove bacon, crumble, and set aside, leaving the fat in the pot.

4. 4

   Add butter to the pot with the bacon fat. Once melted, add the onion, celery, and garlic. Sauté until softened, about 5 minutes.

5. 5

   Stir in the diced potatoes, thyme, salt, black pepper, and bay leaf. Cook for another 5 minutes.

6. 6

   Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

7. 7

   Add the clams and heavy cream to the pot. Cook for an additional 5-10 minutes, until the clams are opened and the chowder is heated through.

8. 8

   Remove the bay leaf. Adjust seasoning if necessary. Serve hot, garnished with crumbled bacon.