New England Clam Chowder Recipe

Spoonful of clam chowder coming out of the bowl.

New England Clam Chowder Recipe

This Clam Chowder is pure perfection in a bowl. It's loaded with potatoes, bacon, and clams. The secret to its creamy texture is a spoonful of instant mashed potatoes instead of extra flour. You are going to love this one!

Course Main Course, Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Servings people

Calories 641kcal

Author Susie Weinrich

Ingredients

6 slices bacon chopped
2 tablespoon salted butter
1 medium yellow onion diced
2 celery stalks diced
3 cloves garlic minced
3 cups Yukon Gold Potatoes or Russett; about 1 lb potatoes; peeled and diced into ½ inch cubes
12 oz clam juice (about 1 ½ cups) plus juice from canned clams
3 cans minced clams 6.5 oz cans; juices reserved, clams chopped even finer
2 cups heavy cream
¼ cup instant mashed potato flakes more for thicker chowder
1 bay leaf
2 teaspoon Worcestershire sauce
¼ - ½ teaspoon kosher salt or to taste
¼ teaspoon freshly cracked black pepper
¼ teaspoon dried thyme

Serving

Chopped fresh parsley for garnish
Oyster crackers for serving

Instructions

In a 4 qt or larger soup pot or Dutch oven, cook the bacon over medium heat until crispy. (About 8 minutes) Remove with a slotted spoon and set aside on paper towel, leaving about 2 tablespoon of drippings in the pot.
6 slices bacon
Add butter to the pot, then stir in onion and celery. Cook 10-15 minutes, until softened. Add garlic and cook another 30 seconds.
2 tablespoon salted butter, 1 medium yellow onion, 2 celery stalks, 3 cloves garlic
Stir in clam juice (including the reserved liquid from canned clams), Worcestershire sauce, thyme, bay leaf, and diced potatoes. Bring to a simmer, cover, and cook 10–12 minutes, or until potatoes are tender.
12 oz clam juice, 1 bay leaf, 2 teaspoon Worcestershire sauce, ¼ teaspoon dried thyme, 3 cups Yukon Gold Potatoes
Reduce heat to medium-low to low. Stir in heavy cream and chopped clams. Simmer gently for 5 minutes. Do not boil.
2 cups heavy cream, 3 cans minced clams
Remove the bay leaf and discard. Sprinkle in the instant potato flakes a little at a time, stirring as you go. Allow flakes to incorporate well for a minute or two. Add more as desired until the chowder reaches your desired thickness.
¼ cup instant mashed potato flakes
Season with salt and pepper to taste, then stir the bacon back in. Garnish with parsley and serve warm with oyster crackers or crusty bread.
¼ - ½ teaspoon kosher salt, ¼ teaspoon freshly cracked black pepper

Nutrition