New England Clam Chowder

In: Recipes

Classic New England Clam Chowder

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 6 to 8 servings

This recipe calls for frozen chopped clams, but you could use well-drained canned clams or fresh clams.

If using frozen clam meat, you will have to thaw it overnight in the fridge.

Ingredients

• 4 ounces (3 to 4 slices) thick-cut bacon, cut into 1/4-inch pieces
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 2 (8-ounce) bottles clam juice
• 1 cup water
• 1/2 teaspoon salt, plus more to taste
• 2 russet potatoes (about 1 pound) peeled and cut into 1/2-inch cubes 
• 1 pound (about 2 cups) frozen chopped clam meat, defrosted overnight in the refrigerator
• 1 cup heavy cream
• Freshly ground black pepper, to taste
• Oyster crackers, for serving

Method

1. Cook the bacon: In a large pot or Dutch oven over medium heat, cook the bacon, stirring often, for 8 to 10 minutes, until the bacon releases most of its fat.Simply Recipes / Sally Vargas
2. Add the vegetables: Add the onion and celery and cook, stirring often, for 5 to 6 minutes, until softened.Simply Recipes / Sally Vargas
3. Add the liquids and potatoes: Add the clam juice, water, salt, and potatoes. Place the lid on and simmer for 15 minutes, until the potatoes are tender.Simply Recipes / Sally Vargas
4. Add clams and cream:Add the chopped clams and cream and bring it to a simmer for 2 to 3 minutes.
5. Serve:Taste and season with more salt if you’d like. Ladle the chowder into bowls, grind black pepper over each, and serve with oyster crackers.Leftover chowder will last for three to 3-4 days in the refrigerator. It can be frozen for 4-6 months, but in terms of flavor, it is best if eaten before the 4 months. Heat the thawed chowder in a pot over low heat on top of the stove and stir well to keep it from curdling.