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New England clam chowder is more than just a dish; it is a cultural icon that embodies the rich culinary heritage of the northeastern United States. Originating in the coastal towns of New England, this hearty soup reflects the region's maritime history, where fresh seafood was abundant and integral to the local diet. The roots of clam chowder can be traced back to the 18th century, with its earliest versions likely being simple broths made by early settlers. Over the years, the recipe has evolved, giving rise to the creamy, robust version that many have come to love today.

Classic New England Clam Chowder

Discover the comforting flavors of New England with this creamy classic clam chowder recipe. Bursting with fresh clams, smoky bacon, and tender potatoes, this iconic dish reflects the rich culinary heritage of the northeast United States. Whether you're cozying up on a cold night or celebrating with family, this chowder is easy to make and perfect for any occasion. Learn how to create this heartwarming soup and savor the taste of tradition in every spoonful.
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Ingredients
  

4 slices of thick-cut bacon, chopped

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced (about 1 pound)

1 cup celery, diced

2 cups fresh clams (or 2 cans of chopped clams with juice)

2 cups chicken broth (or clam broth)

1 cup heavy cream

1 cup whole milk

1 teaspoon dried thyme

1 bay leaf

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. This should take around 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.

    Sauté Vegetables: In the same pot with the bacon grease, add the diced onion and celery. Sauté for about 5 minutes or until the onions are translucent. Add the minced garlic and cook for an additional minute until fragrant.

      Add Potatoes and Broth: Stir in the diced potatoes, thyme, bay leaf, and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes until the potatoes are fork-tender.

        Incorporate Clams and Dairy: If using fresh clams, scrub and rinse them under cold water. Add the clams (or canned clams with their juice) to the pot, followed by heavy cream and milk. Stir gently to combine.

          Simmer: Allow the chowder to simmer for another 10 minutes, just until the clams open (if fresh). Discard any clams that remain closed. If using canned clams, simply heat through.

            Season and Serve: Remove the bay leaf, season the chowder with salt and pepper to taste. Stir in the crispy bacon and garnish with fresh parsley before serving.

              Enjoy: Serve hot with crusty bread or oyster crackers for a true New England experience!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings