Chunky New England Clam Chowder

There’s something irresistibly comforting about a creamy bowl of Chunky New England Clam Chowder, especially on a chilly day, when the savory aroma fills your kitchen and beckons everyone to gather around the table. In just under an hour, you can create this hearty dish that bursts with flavor and warms the soul. The combination of tender clams, crispy bacon, and creamy broth ensures that this chowder will be a favorite for any seafood lover.

This recipe is perfect for family gatherings or cozy dinners when you want to treat yourself and your loved ones to something special. It’s a great make-ahead option, as it stores well in the fridge and tastes even better the next day.

Why You’ll Love This Recipe

• The combination of crispy bacon and tender clams creates a delightful texture in every bite.
• With fresh herbs and seasonings, the flavor profile is genuinely satisfying and robust.
• A creamy base means each serving feels indulgent and comforting.
• Quick to prepare, this chowder is ready in under 60 minutes.

What You’ll Need

You’ll need a mix of fresh ingredients and pantry staples to create this delightful chowder.

For the Soup

• 5 cups clam juice
• 1 pound potatoes, diced (I used 2 large baking potatoes, peeled)
• 1 small yellow onion, diced
• 3 bay leaves
• 1 tablespoon freshly chopped thyme leaves (or 1 tsp dried thyme)
• 2 pounds fresh or frozen clams, diced
• 2 cups half and half

For the Roux

• 5 slices thick cut bacon, 1/2-inch dice
• 1/2 stick butter (4 tbsp)
• 1/2-3/4 cup all-purpose flour

For Serving

• 2 tablespoons freshly chopped parsley leaves
• Kosher salt and white pepper (to taste)

Substitutions: Use vegetable broth instead of clam juice for a non-seafood version.

Substitutions & Swaps

• Use turkey bacon for a leaner option.
• Any type of fish stock can replace clam juice.
• Fresh clams can be substituted with canned clams.
• Half and half can be swapped with whole milk for a lighter option.

How to Make It

Follow these simple steps to whip up your chowder.

1. Boil clam juice and potatoes

Bring the clam juice and diced potatoes to a boil in a large soup pot. Cook until the potatoes are tender. Set aside.

2. Render the bacon

In a pot, render the bacon until crispy. Stir in the onion until it’s translucent.

3. Add aromatics

Add bay leaves, thyme, and butter, letting the butter melt completely.

4. Make the roux

Whisk in the flour and let the roux cook until it turns golden brown, about 3 to 4 minutes.

5. Combine the liquids

Bring the clam juice and potato back to a boil. Whisk in a ladleful of clam juice into the roux, then gradually whisk the roux into the soup pot until it thickens.

6. Stir in cream

Whisk in the half and half, heating it to a simmer while whisking continuously.

7. Add clams

Add the clams and let the soup simmer for 2 to 3 minutes.

8. Finalize and serve

Remove the bay leaves and discard. Then, add the parsley and season with kosher salt and white pepper to taste. Serve hot with oyster crackers and in a bread bowl if you would like!

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the cream may separate upon thawing.
Reheat: Microwave on medium for 2-3 minutes, stirring occasionally.

Tips for Best Results

• Use fresh clams for the best flavor and texture.
• Don’t rush the roux; letting it cook properly enhances the taste.
• Adjust the thickness with additional clam juice or flour as needed.
• Always taste and adjust seasoning before serving.

Serving Suggestions

• Pair with crusty bread or homemade biscuits for a heartier meal.
• Serve alongside a light salad for a balanced dinner.
• Great for holiday gatherings or a cozy winter evening.