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–+ servings

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!
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Servings: 8
Author: Hailey McCluskey

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!