Print

Quick and easy New England Clam Chowder Recipe

Quick and easy New England Clam Chowder Recipe
Print Recipe

★★★★★

5.1 from 17 reviews

This Quick and Easy New England Clam Chowder is a comforting and creamy soup featuring tender potatoes, fresh clams, and flavorful bacon. Ready in under an hour, it combines smoky bacon, aromatic herbs, and rich half-and-half for a classic coastal New England taste that’s perfect for a hearty lunch or dinner.

Ingredients

Scale

Soup Base

  • 4 slices thick cut bacon
  • 3 stalks celery, chopped
  • 1 large Spanish onion, chopped
  • 1 large garlic clove, minced
  • 4 medium waxy potatoes, peeled and cubed
  • 14.5 ounces chicken broth
  • 8 ounces bottled clam juice
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme

Thickening and Dairy

  • 3 tablespoons cornstarch
  • 2 cups half-and-half, divided

Seafood and Garnish

  • 2 (6 1/2 ounce) cans chopped clams, rinsed and drained
  • Fresh parsley leaves, chopped (optional, for garnish)

Instructions

  1. Cook the bacon: In a large Dutch oven, cook the thick cut bacon over medium heat until crisp. Transfer cooked bacon to a paper towel-lined plate to drain excess grease. Chop the bacon, setting aside half for garnishing and reserving the other half to mix in later with the potatoes.
  2. Sauté vegetables: In the bacon drippings remaining in the pot, sauté chopped celery and Spanish onion over medium-high heat until tender, about 5 minutes. Add minced garlic and fresh or dried thyme and cook for an additional minute until fragrant.
  3. Simmer potatoes and broth: Add peeled and cubed potatoes, chicken broth, bottled clam juice, black pepper, and half of the chopped bacon into the pot. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20 to 25 minutes, or until the potatoes are just tender.
  4. Thicken the chowder: In a small bowl, whisk together cornstarch and 1 cup of the half-and-half until smooth. Gradually stir this mixture into the simmering chowder. Bring the soup back to a boil, cooking for about 3 minutes until it thickens.
  5. Add clams and finish: Stir in the rinsed and drained clams along with the remaining 1 cup of half-and-half. Heat gently until steaming but do not let it boil to avoid rubbery clams. Taste and adjust seasoning with salt if needed.
  6. Serve: Ladle the chowder into bowls and top each serving with the reserved chopped bacon, extra fresh ground black pepper, oyster crackers if desired, and a sprinkle of chopped fresh parsley for color and freshness.

Notes

  • Use waxy potatoes like Yukon Gold or red potatoes as they hold shape better in chowders.
  • Do not boil the chowder after adding clams to keep them tender.
  • Oyster crackers are a traditional accompaniment for clam chowder but are optional.
  • You can substitute half-and-half with heavy cream for a richer chowder or milk for a lighter version, though texture may slightly differ.
  • Fresh thyme is preferable but dried thyme works well if fresh is unavailable.

Nutrition

Keywords: clam chowder, New England clam chowder, quick clam chowder, easy soup, creamy chowder, bacon clam chowder, seafood soup

Find it online: https://recipeswithmia.com/quick-and-easy-new-england-clam-chowder-recipe/