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Best New England Clam Chowder

A rich and creamy clam chowder with tender clams, hearty potatoes, and a silky broth perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 slices bacon chopped
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 medium potatoes peeled and diced
  • 2 cups clam juice
  • 1 can 14.5 oz minced clams, drained
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Can opener

Method
 

  1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes.
  2. Add the diced onion and celery to the pot with the bacon drippings and sauté until they soften, about 5 minutes.
  3. Stir in the diced potatoes and cook for another 2 minutes.
  4. Add the clam juice to the pot and bring to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
  5. Stir in the minced clams and heavy cream, cooking for another 5 minutes.
  6. Season the chowder with salt and pepper to taste.
  7. Serve the chowder hot, garnished with fresh parsley.

Notes

For an extra layer of flavor, let the chowder sit for a while before serving; it tastes even better the next day!