New England Clam Chowder

A creamy, hearty New England–style chowder loaded with tender potatoes, smoky bacon, aromatic vegetables, and briny clams, finished with cream for a rich but balanced bowl.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 4 ounces bacon
• 1 medium yellow onion
• 2 stalks celery
• 2 cloves garlic
• 3 tablespoons all-purpose flour
• 3 cups clam juice
• 1.5 pounds russet potatoes
• 1 cup heavy cream
• 3 6.5-ounce cans canned chopped clams
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Cooking instructions

1. Drain the clams, reserving 1 cup of their liquid. Cut the bacon into small pieces. Dice the onion and celery, mince the garlic, peel the potatoes, and cut them into 1/2-inch cubes. (about 15 min)
2. Cook the bacon in a large heavy pot over medium heat until crisp, 6 to 8 minutes. Transfer it to a paper towel-lined plate, leaving 2 tablespoons of fat in the pot. (about 8 min) — Medium heat
3. Add the onion and celery to the pot. Cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Sprinkle in the flour and stir continuously for 1 minute. (about 6 min) — Medium heat
4. Gradually whisk in the clam juice and reserved clam liquid, scraping up any browned bits. Add the potatoes, salt, and pepper. Bring to a gentle simmer, then cook uncovered until the potatoes are fork-tender, 12 to 15 minutes. (about 15 min) — Gentle simmer
5. Reduce the heat to low and stir in the cream. Warm until steaming, about 3 minutes; do not boil. Stir in the clams and half of the bacon, cooking just until the clams are heated through, 2 to 3 minutes. (about 3 min) — Low heat
6. Taste and adjust the salt and pepper. Serve hot topped with the remaining bacon and parsley. (about 2 min)