This New England clam chowder with heavy cream is thick and hearty with plenty of bacon bits and diced veggies! You can use fresh, canned, or frozen clams, whichever you prefer. With a side of crackers, this classic chowder makes a tasty lunch or dinner any day of the week!
10ozclams(fresh clam meat, 1 10-ounce package of defrosted frozen clams, or 3 cans of whole clams)
½teaspooneach, salt & pepper(to taste)
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Instructions
Cook the bacon in a large heavy-bottomed pot or Dutch oven over medium-high heat for about 6 minutes until crisp. Transfer the cooked bacon to a paper towel-lined plate and leave the bacon grease in your pot.
Add the sliced celery, carrots, and onion to the pot and cook until softened, about 5 minutes. Add in the minced garlic and cook for 30 seconds more, just until fragrant.
Add the flour to the pot with the vegetables and stir to combine. Cook for a few minutes, stirring occasionally.
Pour the clam juice, heavy cream, and milk into the pot and whisk until smooth. Then add the potatoes, bay leaves, thyme, and dill weed. Add water as needed to cover the potatoes and bring to a low boil.
Boil for 15-20 minutes, or until potatoes are fork-tender and the soup is thickened. Add the clams and simmer for 5 minutes until warmed through.
Add salt & pepper to taste and remove bay leaves. Garnish with crispy bacon bits and fresh parsley, if desired, and serve while hot.
Notes
If using fresh clams in the shell, you will need to steam them first. Steam the clams in their shells over medium heat in a covered pot for 5-7 minutes, then use a spoon to remove the meat. Set it aside and follow the recipe as directed.
If using whole clams, you may prefer to roughly chop the clams before adding them to the chowder. My hubby and daughter love them left whole!
Russet potatoes will hold up best to boiling and their starchiness will help to thicken the chowder. However, red potatoes will hold up best to freezing if that is your plan.
Traditionally New England clam chowder is served with oyster crackers, though any type of crackers or crusty bread would be delicious.
To Store: Keep leftover New England clam chowder in a sealed airtight container in the fridge for up to 4 days. You may freeze it in a heavy-duty freezer bag or airtight container for up to 3 months (the potatoes may be softer after freezing).
To Reheat: Reheat your chowder on the stovetop over medium heat for about 10 minutes or until sufficiently hot.
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