Clam Chowder Soup

New England clam chowder in a white bowl.

You don’t have to live on a coast to have best New England Clam Chowder in the world. This authentic, stick-to-your-ribs recipe has all the right stuff: bacon, potatoes, cream, and (of course) lots of chopped clams.

Course Soup

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings (2 cups each)

Calories 354kcal

Author Meggan Hill

Ingredients

4 slices bacon
1 large onion peeled and chopped
2 celery ribs chopped
1 clove garlic minced
1/4 teaspoon dried thyme or 1 teaspoon fresh
3 small potatoes peeled and cubed (see note 1)
1 cup water
1 (8-ounce) bottle clam juice (see note 2)
1 tablespoon chicken base (see note 3)
2 cups half and half divided
1/3 cup all-purpose flour
2 (6.5-ounce) cans chopped clams undrained (see note 4)
Salt and freshly ground black pepper
Oyster crackers for serving

US Customary - Metric

Instructions

In a Dutch oven or large pot over medium heat, add bacon and cook until crisp, about 5 minutes. Remove bacon from pot, drain on paper towels, and crumble. Set aside.
To the bacon fat, add onion and celery and cook until softened, about 5 minutes. Stir in garlic and thyme until fragrant, about 30 seconds.
Stir in potatoes, water, clam juice, and chicken base. Bring to boil, reduce heat, and simmer uncovered until potatoes are tender when pierced with a paring knife, about 15 to 20 minutes.
In a small bowl, whisk together 1 cup half-and-half and flour until smooth. Gradually stir into soup, return to a simmer, and cook until thickened, about 1 to 2 minutes longer. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper).
Add clams and remaining 1 cup half-and-half and stir until heated through, about 1 minute. Garnish each serving with bacon and oyster crackers.

Video

Notes

Potatoes: Waxy potatoes like baby red potatoes, or semi-waxy like Yukon Golds, hold their shape in this soup.
Clam juice: Adds more clam flavor and keeps the chowder from being bland.
Chicken base: Similar to bullion cubes, chicken base is highly concentrated chicken stock. You can find it in powder or paste forms. I love “Better than Bouillon” brand, a paste which is widely available and tastes delicious. Or, omit the water and chicken base and substitute 1 c. chicken broth.
Canned chopped clams: If you like it extra clammy, double up on the clams.
Yield: This recipe makes about 8 c. Clam Chowder, enough for 4 hearty servings of 2 c. each.
Storage: Leftover clam chowder will keep in the refrigerator for up to 4 days.

Nutrition