New England Clam Chowder is a creamy, comforting soup known for its rich texture and classic coastal flavor. Made with tender clams, diced potatoes, onions, celery, and smoky bacon, all simmered gently in a milk and cream base, this chowder is a signature dish of the Northeastern United States. Thick, hearty, and deeply satisfying, it is traditionally served hot with oyster crackers or crusty bread, making it a perfect choice for cold weather meals or seafood lovers seeking a timeless American classic.
New England Clam Chowder
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Cook Time
40 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Clams (chopped, with juice) – 400 Grams
- Potatoes (diced) – 300 Grams
- Onion (chopped) – 1 Medium
- Celery (chopped) – 2 Stalks
- Bacon (chopped) – 120 Grams
- Butter – 30 Grams
- All Purpose Flour – 2 Tbsp
- Milk – 500 Ml
- Heavy Cream – 200 Ml
- Salt – 0.5 Tsp
- black pepper – 0.5 Tsp
- bay leaf – 1 Piece
Nutrition
Per Serving
460 Kcal
Calories
22 Grams
Protein
28 Grams
Fat
980 Mg
Sodium
Directions
Step 1
In a large pot, cook chopped bacon over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
Step 2
Add butter, onions, and celery to the pot. Sauté until softened and fragrant.
Step 3
Stir in flour and cook for 1–2 minutes to form a roux.
Step 4
Add potatoes, clam juice, bay leaf, salt, and pepper. Simmer until potatoes are tender.
Step 5
Pour in milk and cream, then add chopped clams and cooked bacon. Simmer gently without boiling.
Step 6
Remove bay leaf
Step 7
Adjust seasoning
Step 8
Serve hot with oyster crackers or bread
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