New England Clam Chowder
A warm and creamy New England Clam Chowder made with the 7 Step Soup Method, simple to make and perfect for cozy nights.
Ingredients
- 3 slices bacon (cut into small pieces)
- 3 tbsp butter
- 1 cup onion (diced)
- 1 cup celery (diced)
- 2-3 cloves garlic (minced)
- 2 cups chicken broth
- 2 cups half-and-half or whole milk
- 2 cans chopped clams (drained with juice saved)
- 2 cups diced potatoes
- salt & pepper (to taste)
- pinch of fresh or dried thyme
- 1 bay leaf
- fresh parsley or chives (optional, for garnish)
- 1 tbsp cornstarch (for thickening)
Instructions
Fat
- Cut 3 slices of bacon into small pieces (kitchen scissors work great) and cook in the bottom of a large Dutch oven or stock pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel–lined plate. Leave about 3 tablespoons of bacon grease in the pot. Add 2 tablespoons of butter and let it melt.
Flavor Base
- Add diced onion, diced celery, and minced garlic to the pot. Cook over medium heat until softened and fragrant, about 5 minutes.
Mix-ins (Part 1)
- Stir in the diced potatoes and cook for 2 to 3 minutes to start softening.
Liquid Base
- Pour in 1 cup of chicken broth and scrape the bottom of the pot to deglaze, loosening any browned bits. Add the remaining broth and the reserved clam juice. Bring to a gentle simmer.
Protein and Mix-ins (Part 2)
- Stir in the chopped clams and corn if using.
Spices
- Add salt, pepper, dried thyme, and the bay leaf. Simmer until potatoes are fork tender, about 12 to 15 minutes. Taste and adjust seasoning as needed.
Finishes
- Lower the heat and stir in the milk or half and half. Warm gently without boiling. For a thicker chowder, mix the cornstarch with a few tablespoons of the hot broth in a small bowl, then stir the slurry back into the pot and simmer for 1 to 2 minutes until slightly thickened. Garnish with the crispy bacon and fresh parsley or chives before serving.
Notes
- Clams: Two 6.5 oz cans of chopped clams work well. Be sure to save the clam juice because it adds a lot of flavor.
- Bacon: Three slices of regular bacon give you the right amount of smoky flavor without overpowering the chowder.
- Thickening: The cornstarch slurry in the recipe is the most reliable way to get a classic chowder texture. Flour also works if you prefer it. If you want a lighter consistency, you can mash a few potatoes right in the pot instead. It thickens the chowder gently without adding anything extra.
- Seasoning Swaps: A little smoked paprika, a pinch of Italian seasoning, or a shake of Old Bay all work nicely.
- Vegetarian Version: Skip the bacon, use butter or olive oil for the fat, swap the chicken broth for vegetable broth, and add extra potatoes or white beans for protein.
- Cream Options: Whole milk or half and half both work. For a richer chowder, add a splash of cream at the end.
- Storage: Refrigerate leftovers for up to 3 days. If freezing, leave out the dairy and add fresh cream after reheating.