Creamy clam chowder, rich and comforting.

This New England Clam Chowder recipe is a creamy, hearty dish featuring tender clams, potatoes, and crispy bacon, all simmered in a rich blend of clam juice, cream, and milk. The smoky flavor of bacon perfectly complements the briny sweetness of the clams, while the potatoes add a comforting, velvety texture. It’s an ideal cold-weather soup that brings a taste of the coast to your table. Serve this chowder with crusty sourdough bread or oyster crackers for a traditional pairing, or alongside a simple green salad to balance out the richness of the dish.

Ingredients

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 1/2 of a carrot, diced (optional)
• 2 garlic cloves, minced
• 3 cups potatoes, peeled and diced (Yukon gold or russet)
• 1 cup clam juice
• 2 cans (6.5 oz each) chopped clams, with juice
• 1 bay leaf
• fresh thyme leaves to taste
• 2 cups heavy cream
• 1 cup milk
• Salt and pepper, to taste
• 2 tbsp butter
• Fresh parsley, or fresh chives for garnish (optional)

Directions

1. Cook the Bacon: In a large pot, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
2. Sauté the Vegetables: Add diced onion, celery, and garlic to the bacon fat. Cook for 5-7 minutes until softened.
3. Add Potatoes and Clam Juice: Stir in the diced potatoes, clam juice, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
4. Add Clams and Cream: Stir in the chopped clams (with their juice), heavy cream, and milk. Cook for an additional 5-10 minutes over low heat, stirring occasionally.
5. Season and Serve: Remove the bay leaf. Season with salt, pepper, and butter. Garnish with crispy bacon and fresh parsley if desired.