Chunky New England Clam Chowder

When you take the first warm spoonful of this creamy, savory Chunky New England Clam Chowder, you can almost hear the waves crashing against the shore. Comforting and hearty, this dish combines the briny freshness of clams with the sweetness of potatoes and the smoky flavor of bacon. Ready in under an hour, this chowder is a stellar choice for any seafood lover, elevating a simple meal into a delightful culinary experience.

This recipe is perfect for chilly evenings or gatherings with family and friends. Serve it as a comforting meal or bring it to a potluck, where it is sure to be a hit. For added convenience, make it a day ahead and let the flavors deepen overnight.

Why You’ll Love This Recipe

• The blend of crispy bacon and tender clams creates a satisfying contrast in texture.
• It can be ready in approximately 45 minutes, making it perfect for weeknight dinners.
• The roux technique ensures a rich, velvety base that enhances the overall flavor.
• Each bowl is an experience, topped with fresh parsley for a hint of brightness.

What You’ll Need

Gather these ingredients to create your delicious chowder.

For the Soup Base

• 5 cups clam juice
• 1 pound potatoes, diced (I used 2 large baking potatoes, peeled)
• 1 small yellow onion, diced
• 3 bay leaves
• 1 tablespoon freshly chopped thyme leaves (or 1 tsp dried thyme)
• 1/2 stick butter (4 tbsp)

For the Bacon and Clams

• 5 slices thick cut bacon (1/2-inch dice)
• 2 pounds fresh or frozen clams, diced

For Thickening and Creaminess

• 1/2-3/4 cup all-purpose flour
• 2 cups half and half
• Kosher salt and white pepper, to taste
• 2 tablespoons freshly chopped parsley leaves

Consider using vegetable broth instead of clam juice for a vegetarian option.

Substitutions & Swaps

• Use turkey bacon for a lighter version.
• Substitute heavy cream for half and half for extra creaminess.
• Diced carrots can be added for sweetness.
• Frozen clams are a great time-saver.

How to Make It

Follow these steps to prepare your chowder.

Bring clam juice and potatoes to a boil

Start by bringing the clam juice and diced potatoes to a boiling point in a large soup pot. Cook until the potatoes are tender, then set them aside.

Render bacon

In a separate pot, render the bacon over medium heat until it turns crispy. This adds depth and flavor to the chowder.

Stir in onion

Add the diced onion to the crispy bacon and stir until it becomes translucent, absorbing all the delicious bacon flavors.

Add bay leaves, thyme, and butter

Mix in the bay leaves, fresh thyme, and butter and allow the butter to melt thoroughly, creating a fragrant base.

Whisk in flour

Gradually whisk in the all-purpose flour, cooking the roux for about 3 to 4 minutes until it turns a golden brown color. This step is crucial for thickening the chowder.

Combine the soups

Bring the clam juice and potato mixture back to a boil. Slowly whisk in a ladleful of the clam juice to the roux, then gradually pour the roux into the soup pot while stirring until it thickens.

Incorporate half and half

Add the half and half and heat the mixture to a gentle simmer while continuously whisking to maintain a smooth texture.

Add clams

Gently stir in the diced clams and allow the soup to simmer for 2 to 3 minutes, just enough for the clams to cook through.

Finish and serve

Remove the bay leaves and discard them. Finally, mix in the freshly chopped parsley and season with kosher salt and white pepper to taste. Serve hot with optional oyster crackers and in a bread bowl if desired!

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, may alter texture.
Reheat: microwave or stovetop for 5-10 minutes.

Tips for Best Results

• Use a heavy-bottom pot to avoid burning the roux.
• Avoid overcooking the clams; they should be tender, not rubbery.
• Adjust the thickness of the chowder by varying the amount of flour used.
• Fresh herbs elevate the flavor; consider adding dill for an extra twist.

Serving Suggestions

• Pair with crusty bread or oyster crackers for a classic touch.
• Serve as a main dish alongside a crisp green salad.
• Enjoy with a chilled white wine for a more elegant setting.