New England Clam Chowder

This wonderfully creamy New England Clam Chowder is everything you’ve been craving. It’s warm, hearty, comforting, and the flavors are simply perfect. I love to make this on a cold winter day, but it’s just as tasty during other times of the year. If you like, try adding a splash of red wine vinegar just before serving. It’s amazing! One of my new favorite twists on a classic clam chowder. But, if you like a traditional clam chowder, just leave out the vinegar and enjoy the classic flavor of this wonderful New England specialty.

Print Recipe

New England Clam Chowder

Amazing flavor! This traditional New England Clam Chowder is absolutely the best. It is rich and creamy, full of flavor, and exactly what you'd expect to find in some of the best New England seafood restaurants.

Servings

Ingredients

• 6 slices bacon
• 2 Tbsp unsalted butter
• 1 cup minced onion
• 1 cup diced celery
• 3 Tbsp all-purpose flour
• 2 cups vegetable stock
• 1 cup heavy cream
• 2 10 ounce cans chopped clams, in juice
• 2 bay leaves
• 1 lb russet potatoes, peeled and diced
• Kosher salt, to taste
• freshly ground black pepper, to taste

Servings Ingredients 6 slices bacon 2 Tbsp unsalted butter 1 cup minced onion 1 cup diced celery 3 Tbsp all-purpose flour 2 cups vegetable stock 1 cup heavy cream 2 10 ounce cans chopped clams, in juice 2 bay leaves 1 lb russet potatoes, peeled and diced Kosher salt, to taste freshly ground black pepper, to taste

Instructions

1. In a heavy skillet, fry the 6 strips of bacon until crispy. Remove from pan and drain on paper towels.When cool, crumble the bacon into pieces. Set aside for garnish.
2. Melt the butter in a heavy pot over medium heat. Add the onion and celery; saute until softened, stirring often. Stir in the flour, making sure that it is evenly distributed. Cook for 1 minute.
3. Add the vegetable stock, heavy cream, the juice from both cans of chopped clams (reserve the clams), bay leaves, and diced potatoes; stir to combine. Bring to a gentle simmer, stirring frequently; the mixture will thicken as it cooks. Reduce the heat to medium-low and continue cooking for 20 minutes, until the potatoes are tender, stirring frequently.
4. When the potatoes are tender, stir in the reserved clams and season to taste with the salt and pepper. Cook just until clams are just firm, approximately 2 more minutes. Serve immediately; garnish with crumbled bacon.