Recipe Details

• Author: deesviral
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Soup / Seafood
• Cuisine: American / New England
• Keywords: New England clam chowder, creamy clam soup, seafood chowder, deesviral

Ingredients

• 5 slices bacon, chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups russet potatoes, peeled and diced
• 2 cups clam juice (or seafood broth)
• 1 cup whole milk
• 1 cup heavy cream
• 2 (6.5 oz) cans chopped clams, drained (reserve liquid)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon white pepper (or black pepper)
• Salt, to taste
• Optional: chopped chives or parsley for garnish

Instructions

1. In a large pot over medium heat, cook bacon until crisp. Remove bacon and set aside, leaving drippings in the pot.
2. Add onion to the pot and cook for 4–5 minutes until soft. Stir in garlic and cook for 30 seconds.
3. Add butter, then sprinkle flour over the onions. Stir and cook for 1 minute to remove raw flour taste.
4. Gradually whisk in clam juice (including reserved clam liquid) until smooth.
5. Add diced potatoes and thyme. Bring to a gentle boil, then reduce heat and simmer 15–18 minutes until potatoes are tender.
6. Stir in milk, cream, and chopped clams. Warm gently for 5–7 minutes—do not boil.
7. Season with white pepper and salt to taste.
8. Serve hot, topped with crispy bacon and fresh herbs if desired.

Troubleshooting & Consistency Tips

• Too thin? Simmer uncovered for a few minutes or mash some potatoes in the pot.
• Too thick? Add a splash of milk or broth until desired consistency.
• Grainy texture? Avoid boiling after adding cream; keep heat gentle.

Storage & Make-Ahead

• Refrigerator: Store up to 3 days in an airtight container.
• Freezer: Not recommended due to cream separation.
• Reheat: Warm slowly over low heat, stirring often.

Why This Recipe Works

Bacon drippings build a savory base, while a simple roux ensures a smooth, creamy texture. Gentle heat preserves the sweetness of clams and keeps the cream silky, resulting in a balanced, comforting chowder that tastes authentically New England.