Thick and Creamy New England Clam Chowder

Nothing says comfort quite like a steaming bowl of authentic New England clam chowder. This isn’t just any chowder – it’s the kind that stands up to your spoon, loaded with tender clams, smoky bacon, and perfectly cooked potatoes in a rich, velvety broth.

The secret to this chowder’s incredible texture lies in the perfect balance of heavy cream and whole milk, while rendered bacon fat adds a depth of flavor that makes this version stand out from all others. Get ready for the most satisfying soup experience you’ve ever created at home.

Ingredients

For the Base:

• 6 slices smoked bacon, cut into pieces
• 3 (8 oz) jars clam juice
• 3/4 cup water
• 3 celery stalks, diced
• 1 small onion, diced
• 4 cloves garlic, minced
• 1/2 cup flour

For the Body:

• 1 1/2 lb red potatoes (about 4-5), peeled and diced
• 2 cups heavy cream
• 1 cup whole milk
• 1 (10 oz) package frozen clams or 3 cans whole clams

Seasonings:

• 2 bay leaves
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh chopped parsley for garnish

Steps

1. In a large heavy-bottom pot, cook bacon over medium heat for 8-10 minutes until crispy. Remove to a paper towel-lined plate. Watch carefully to prevent burning – you want golden brown pieces that will add the perfect crunch later.
2. Pour off all but 2 tablespoons of bacon fat. Add celery and onions, cooking for 5-6 minutes until softened and translucent. Add garlic and cook for 30 seconds more until fragrant but not browned – burnt garlic will make the soup bitter.
3. Sprinkle flour over vegetables and cook for 2-3 minutes, whisking constantly. This creates a roux that will thicken your chowder. The mixture should look like wet sand and smell slightly toasted.
4. Gradually pour in clam juice and water while whisking constantly to prevent lumps. Add potatoes, bay leaves, and thyme. Bring to a low boil at medium-high heat, then reduce to medium-low and cook for 15 minutes until potatoes are just tender when pierced with a fork.
5. Add milk, cream, and clams. Simmer for 15 minutes at medium-low heat (never boil – this can cause curdling) until chowder has thickened enough to coat the back of a spoon.
6. Season with salt and pepper to taste. Remove bay leaves. Garnish with reserved bacon pieces and fresh parsley. Serve hot with oyster crackers or crusty bread.

Smart Swaps

• Replace heavy cream with half-and-half to reduce calories while maintaining creaminess
• Use turkey bacon instead of regular bacon for less fat
• Substitute cauliflower for half the potatoes to reduce carbs

Make It Diabetes-Friendly

• Replace potatoes with cauliflower (reduces carbs by 15g per serving)
• Use 1 cup half-and-half + 1 cup unsweetened almond milk instead of cream
• Add extra celery and reduce potato portion to lower glycemic impact
• Suggested serving size: 1 cup (approximately 25g net carbs)

Pro Tips

• Don’t skip rendering the bacon fat – it’s essential for authentic flavor
• Never boil after adding dairy to prevent curdling
• For extra-thick chowder, mash some potato pieces against the side of the pot
• Chowder will thicken as it cools; thin with warm milk if needed