How to Make Creamy Thick New England Clam Chowder
This rich and hearty New England Clam Chowder is packed with tender clams, smoky bacon, creamy potatoes, and a velvety broth made with whole milk and heavy cream. A touch of Old Bay seasoning enhances the briny seafood flavors, making this a comforting classic perfect for any time of year.
Equipment
- Large heavy-bottomed pot or Dutch oven for cooking the chowder evenly and preventing scorching.
- Slotted spoon to remove the crispy bacon while leaving the fat behind.
- Wooden spoon for stirring the chowder without scratching the pot.
- Measuring cups & spoons for accurate ingredient measurements.
- Chef’s knife & cutting board to dice vegetables and chop bacon.
- Ladle for serving the chowder.
Ingredients
Base & Aromatics:
- 6 strips thick-cut bacon or salt pork, diced
- 2 tablespoons butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 3 cloves garlic minced
Flavor Enhancers:
- 1 teaspoon Old Bay seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon black pepper
- 1 bay leaf
Thickener & Broth:
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- 8 oz. clam juice
- 1 teaspoon chicken bouillon
- 2 cups whole milk
- 1 cup heavy cream
Main Ingredients
- 1 ¼ lbs. potatoes peeled and diced (Yukon Gold work best)
- 3 6.5 oz. cans chopped clams, juices reserved
- For Serving:
- Fresh parsley chopped
- Freshly cracked black pepper
Instructions
Cook the Bacon
- In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot.
Sauté the Aromatics
- Add butter, onion, and celery to the pot. Cook over medium heat until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the Seasonings & Thickener
- Stir in the Old Bay seasoning, oregano, parsley, thyme, salt, smoked paprika, black pepper, and bay leaf. Sprinkle the flour over the vegetables and stir continuously for about 1-2 minutes, allowing the flour to cook out.
Build the Broth
- Gradually whisk in the chicken broth, clam juice, reserved clam juices, whole milk, and heavy cream. Add the bouillon cube, Worcestershire sauce, and hot sauce. Stir well and bring to a gentle simmer.
Add the Potatoes & Simmer
- Add the diced potatoes and let the chowder cook over medium-low heat for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Finish with Clams
- Reduce the heat to low and stir in the chopped clams. Let the chowder warm through for 5 minutes, but do not let it boil, as boiling can make the clams tough.
Adjust & Serve
- Remove the bay leaf and taste for seasoning, adjusting if needed. Stir in the cooked bacon. Ladle the chowder into bowls and garnish with fresh parsley and freshly cracked black pepper. Serve warm with crusty bread or oyster crackers.
Notes
Calorie Disclaimer:
The nutritional information provided is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.