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new england clam chowder recipe

Easy Creamy New England Clam Chowder

This easy, comforting New England clam chowder combines tender potatoes, smoky bacon, and briny clams in a rich, creamy broth without hours of simmering.
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Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 bottles clam juice 8 ounce
  • 1 pound russet potatoes peeled and cut into 1/2-inch pieces
  • 2 tablespoons butter
  • 3 slices bacon finely chopped
  • 2 cups onions chopped
  • 1 1/4 cups celery chopped
  • 2 cloves garlic chopped
  • 1 bay leaf bay leaf
  • 1/4 cup all-purpose flour
  • 6 cans chopped clams 6 1/2 ounce
  • 1 1/4 cups half-and-half
  • 1 teaspoon hot pepper sauce
  • to taste salt and pepper

Equipment

  • Large saucepan
  • large pot

Method
 

  1. In a large saucepan, combine clam juice and diced potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, about 10 minutes. Set aside.
  2. In a separate large pot, melt butter over medium heat. Add chopped bacon and cook for about 8 minutes until browned and fat is rendered.
  3. Add chopped onions, celery, garlic, and bay leaf to the pot with bacon. Sauté until vegetables are softened, about 6 minutes.
  4. Sprinkle flour into the pot and cook for 2 minutes, stirring constantly to form a roux without browning.
  5. Gradually whisk in the reserved clam juice until smooth.
  6. Stir in the reserved potato mixture, chopped clams, half-and-half, and hot pepper sauce.
  7. Simmer for about 5 minutes, stirring frequently. Season with salt and pepper to taste.

Notes

For best flavor, make the chowder a day ahead and refrigerate uncovered until cool, then reheat gently before serving.