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New England Clam Chowder

New England clam chowder simmers chopped clams, Yukon Gold potatoes, and vegetables in a creamy, gently thickened broth. Crisp bacon adds a savory finish to this stovetop soup.
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Prep Time 20 minutes
Cook Time 36 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 can (6.5 oz) chopped clams drained, juices reserved
  • 4 slices bacon cut into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 yellow onion medium, finely diced
  • 2 celery ribs finely diced
  • 0.25 cup all-purpose flour
  • 1.5 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 2 cups bottled clam juice
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium heat, cook the bacon for 6–8 minutes until crisp.
  2. Transfer the bacon to a plate.
  3. Spoon off all but 1 tablespoon of the drippings.
  4. Add the butter, onion, and celery to the pot and cook over medium heat for 5–7 minutes, stirring occasionally, until the vegetables are softened.
  5. Stir in the flour and cook for 1 minute, stirring constantly.
  6. Gradually whisk in the reserved clam juice and bottled clam juice.
  7. Add the potatoes.
  8. Bring to a gentle simmer and cook uncovered for 12–15 minutes, until the potatoes are fork-tender.
  9. Stir in the milk, heavy cream, salt, and pepper.
  10. Heat over medium-low for 5–7 minutes, stirring often, until steaming and slightly thickened; do not let it boil.
  11. Stir in the clams and bacon.
  12. Cook over low heat for 2–3 minutes, until heated through.

Notes

For the smoothest broth, whisk in the clam juices gradually. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.