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Classic New England Clam Chowder

A close-up of a bowl of creamy clam chowder, generously topped with crispy bacon pieces and fresh parsley.
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A creamy, hearty New England clam chowder recipe, perfect for a comforting meal. This recipe uses canned clams and provides clear steps for achieving a rich flavor and smooth texture.

Ingredients

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  • 6 slices bacon, diced
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 cups peeled and diced potatoes (about 2 medium)
  • 2 (6.5 ounce) cans chopped clams, undrained
  • 3 cups half-and-half
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

  1. Cook bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Add the diced potatoes and enough water to cover them by about an inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes. Drain the potatoes, reserving about 1/2 cup of the cooking liquid.
  4. Add the undrained chopped clams, half-and-half, and milk to the pot.
  5. In a small bowl, whisk together the flour and the reserved potato cooking liquid until smooth. Pour this mixture into the pot.
  6. Stir in the salt and pepper. Cook over medium-low heat, stirring constantly, until the chowder is thickened and heated through. Do not boil.
  7. Serve hot, garnished with reserved bacon and fresh parsley, if desired.

Notes

  • For a gluten-free version, use a gluten-free flour blend or cornstarch for thickening. Use 3 tablespoons of cornstarch mixed with 1/4 cup of cold water.
  • If you prefer a less thick chowder, use less flour or omit some of the milk.
  • To serve in a bread bowl, hollow out a round loaf of crusty bread and fill it with the chowder.
  • Manhattan clam chowder is tomato-based and has a thinner consistency, while New England clam chowder is cream-based and thicker.

Nutrition

Find it online: https://recipestokeep.com/clam-chowder-recipe-creamy-new-england/