New England Clam Chowder
A creamy, briny chowder that balances tender clams and buttery potatoes with smoky bacon and fresh herbs. It’s rich without being heavy—built on a light roux and finished with milk and cream for a velvety texture.
1 ½ lb fresh littleneck clams, cleaned
2 cup clam juice
6 oz bacon, sliced
3 tbsp unsalted butter
1 cup yellow onion, finely chopped
½ cup celery, finely chopped
2 clove garlic, minced
1 lb russet potatoes, peeled and cut into 1/2-inch cubes
3 tbsp all-purpose flour
2 cup whole milk, room temperature
1 cup heavy cream, cold
2 sprig fresh thyme
1 bay leaf
1 tsp salt
½ tsp black pepper, freshly ground
2 tbsp fresh parsley, chopped
1 tbsp butter (optional)
¼ cup oyster crackers
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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