The Best New England Clam Chowder
I’ve tried every kind of New England Clam Chowder—from paper cups at lobster shacks in Maine to being served in crystal bowls in Rhode Island—but this is, hands down, the best I’ve ever had! You are only a few easy steps & ingredients from the best tasting New England Clam Chowder!
The Best New England Clam Chowder
This chowder is creamy, flavorful, and packed with tender potatoes, clams, and bacon, with a rich broth made from a combination of clam juice, chicken stock, and heavy cream. It’s the perfect balance of comforting and savory, and the addition of fresh parsley and oyster crackers makes it truly unforgettable!
Ingredients
- 5-6 strips of bacon cooked & finely chopped
- 2 celery ribs finely chopped
- 1 large yellow onion finely chopped
- 4 cloves of garlic minced
- 1 lb red baby potatoes quartered
- ⅓ cup flour all purpose
- 2 cans whole clams reserving juice
- 3 5 oz cans chopped clams reserving juice
- 1 bottle clam juice
- 2 cups chicken stock
- 2 bay leaves
- ½ bundle of fresh parsley chopped
- 1 cup heavy cream
- S&P to taste
- oyster crackers to garnish
Instructions
- In a large pot, prepare bacon over medium heat until cooked. Set aside & finely chop. Add onion + celery and cook in bacon grease until onion is translucent, about 5-10 mins. Add minced garlic and red potatoes, which should be chopped into bite sizes. Combine & sauté for a few mins.
- Strain clam juice and save for use, you should have close to 2 cups. Add flour and stir to coat. Add reserved clam juice & bottled, followed by chicken stock, parsley and bay leaves. Allow soup to simmer for 10-15 mins, until potatoes are tender.
- Add heavy cream and return finely minced bacon to soup. Let soup gently simmer for a few mins to let thicken & flavors combine. Add more fresh parsley and season with salt & pepper to taste. Ladle soup to serve and garnish w oyster crackers!
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