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New England Clam Chowder is more than just a dish; it’s a warm embrace in a bowl that has captured the hearts of many. Originating from the northeastern United States, this creamy soup is a staple of coastal dining, celebrated for its rich flavors and hearty ingredients. With its roots deeply embedded in New England’s maritime culture, clam chowder embodies the essence of the Atlantic coast, bringing together the bounty of the sea and the warmth of home cooking. As you indulge in a bowl of this delightful chowder, you’re not just tasting a meal; you’re partaking in a regional tradition that has been cherished for centuries.

New England Clam Chowder - 2 Quarts

Experience the comforting warmth of New England Clam Chowder with our delightful recipe that blends tender clams, crispy bacon, and a creamy base into a bowl of pure joy. Perfect for cozy family dinners or special gatherings, this classic dish celebrates coastal traditions and rich flavors. Click through to explore easy step-by-step instructions and tips to create your very own New England Clam Chowder Delight today!
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Ingredients
  

4 slices of thick-cut bacon, chopped

1 medium onion, diced

2 celery stalks, diced

2 medium potatoes, peeled and diced

2 cups of fresh clams, minced (or canned clams, drained)

4 cups clam juice

1 cup heavy cream

1 cup milk

2 teaspoons dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

    Add the diced onion and celery to the pot with the bacon drippings. Sauté for about 5 minutes until the vegetables are softened and fragrant.

      Stir in the diced potatoes and cook for another 3 minutes, allowing the potato edges to caramelize slightly.

        Pour in the clam juice and add the dried thyme, bay leaf, and a pinch of salt and pepper. Bring to a gentle boil, then reduce the heat and simmer for 15 minutes, or until the potatoes are tender.

          Once the potatoes are cooked, stir in the minced clams, heavy cream, and milk. Add the reserved bacon back into the pot and simmer for another 5 minutes to combine the flavors.

            Adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

              Prep Time, Total Time, Servings: 15 min | 40 min | 6 servings

                - Presentation Tips: Ladle the chowder into bowls and top with a sprinkle of fresh parsley for color, as well as a few pieces of crispy bacon for an appealing crunch. Serve with crusty bread or oyster crackers on the side. Enjoy your delicious clam chowder!