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New England Clam Chowder

A creamy, hearty soup with tender clams, creamy broth, and perfectly cooked potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 4 slices bacon diced
  • 2 tablespoons butter
  • 1 medium onion finely diced
  • 2 celery stalks finely diced
  • 3 medium potatoes peeled and cut into 1/2-inch cubes
  • 2 6.5 oz cans of chopped clams with juice
  • 1 8 oz bottle of clam juice
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • Optional: oyster crackers for serving

Instructions
 

  • In a large pot, cook the diced bacon over medium heat until crispy (about 5-7 minutes). Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
  • Add butter to the bacon fat. Once melted, add onions and celery. Cook until vegetables are soft but not browned (about 5 minutes).
  • Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  • Slowly add clam juice while stirring continuously to prevent lumps from forming.
  • Add potatoes, bay leaves, and thyme. Bring to a simmer and cook until potatoes are just tender (about 12-15 minutes).
  • Pour in milk and cream, stirring gently. Add chopped clams with their juice.
  • Simmer for an additional 5 minutes until heated through (don't boil, or the clams will become tough).
  • Season with salt and pepper to taste, and stir in the reserved bacon.
  • Remove bay leaves before serving. Top with extra bacon bits and oyster crackers if desired.