Go Back

Classic New England Clam Chowder with Bacon

New England clam chowder simmers chopped clams and Yukon Gold potatoes in a creamy broth with crisp bacon. A 5-quart Dutch oven makes this comforting classic easy to cook and serve.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 38 minutes
resting 5 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon thick-cut, chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 0.33 cup all-purpose flour
  • 2 bottle (8 oz) clam juice
  • 1 cup water
  • 3 can (6.5 oz) chopped clams drained, juices reserved
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 bay leaf
  • 0.5 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.25 tsp kosher salt plus more to taste
  • 1 cup whole milk
  • 1 cup heavy cream

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium heat, cook the bacon for 8–10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper-towel-lined plate and leave about 1 tablespoon of bacon drippings in the pot.
  3. Add the butter, onion, and celery to the pot and cook over medium heat for 5–7 minutes, stirring often, until softened.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the bottled clam juice, water, and reserved clam juice until smooth.
  6. Add the potatoes, bay leaf, thyme, pepper, and salt, and bring to a simmer.
  7. Cover partially and cook over medium-low heat for 12–15 minutes, until the potatoes are tender when pierced with a fork.
  8. Stir in the milk and heavy cream and heat gently for 3–5 minutes, without letting the chowder boil.
  9. Stir in the drained clams and about three-quarters of the cooked bacon, then cook gently for 3–5 minutes, until the clams are hot.
  10. Taste and adjust the salt if needed.
  11. Remove the bay leaf and let the chowder rest for 5 minutes.
  12. Serve topped with the remaining bacon.

Notes

For the best texture, heat gently after adding the milk and cream and do not let the chowder boil. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy and potatoes may change texture. For a lighter variation, replace the heavy cream with additional whole milk.