Easy Classic Clam Chowder New England Style
This Classic New England Clam Chowder is rich, creamy, and loaded with tender clams and hearty potatoes, making it the ultimate comfort food. You'll love its authentic coastal flavor and how easy it is to prepare with fresh, simple ingredients. Pair it with a slice of crusty sourdough or oyster crackers for a cozy, satisfying meal.
Ingredients
- 2 slices bacon
- 2 tbsp butter
- 2 stalks celery
- 1 onion, small
- ½ tsp fine sea salt (plus more to taste)
- 2 potatoes, large
- 2 tbsp flour
- 1 cup broth or clam juice
- 1½ cup milk
- 2 cans minced, clams (10oz) or 1 pint of freshly shucked clamed
- black pepper for garnish
Instructions
- Finely chop the bacon. Heat a medium pot over medium-high heat, add the butter, and once the butter is melted, add the bacon. Cook, stirring now and again until the bacon renders its fat. Adjust the heat so the butter doesn’t brown.
- Finely chop the celery and the onion. Add them to the bacon and sprinkle with salt. Cook, stirring once in a while, until the vegetables are soft, about 3 minutes.
- Peel and chop the potatoes. Once vegetables are soft, sprinkle them with flour. Cook, stirring until the flour smells a bit like pie crust—that will let you know that it is cooked and keep the chowder from having a raw flour flavor—about 2 minutes. Add the potatoes, broth, and milk. Bring to a simmer and cook until potatoes are very tender for 10 to 15 minutes.
- If using freshly shucked clams, slice into small pieces and add to pot. Be sure to save any clam liquid from the container OR add (2) cans of minced clams to pot
- Once potatoes are tender, add the clams and simmer until the clams are cooked through, about 5 minutes for raw shucked clams and just 1 to 2 minutes for the steamed-opened clams.
- Cook for 15-20 more minutes.