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The roots of clam chowder run deep into the history of New England, dating back to the 18th century. Originally, chowder was a term used for any kind of soup or stew, but it quickly became synonymous with the creamy concoctions that showcased the coastal bounties of the region. The first known recipe for clam chowder appeared in a Boston newspaper in 1836, and from there, its popularity soared.

Classic New England Clam Chowder

Dive into the comforting world of Classic New England Clam Chowder, where creamy richness meets the briny taste of fresh clams. This beloved dish is not only a staple of coastal cuisine but also a cherished tradition filled with history. Explore the origins of this classic soup, learn about key ingredients like smoky bacon and Yukon Gold potatoes, and follow a step-by-step recipe to create your own delicious chowder. Perfect for family gatherings or a cozy night in, this chowder promises to warm your heart and satisfy your palate. Discover the heartwarming experience of making and sharing this iconic dish today!
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Ingredients
  

4 slices of thick-cut bacon, diced

1 medium onion, finely chopped

2 celery stalks, diced

2 medium-sized potatoes (Yukon Gold preferred), peeled and cubed

3 cups clam juice

1 cup heavy cream

1 cup milk

2 cans (6.5 oz each) chopped clams, drained and juice reserved

1 tsp fresh thyme, chopped (or ½ tsp dried thyme)

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: oyster crackers for serving

Instructions
 

Cook the Bacon: In a large pot over medium heat, cook the diced bacon until it's crispy. Remove the bacon and let it drain on paper towels, leaving about 2 tablespoons of rendered fat in the pot.

    Sauté the Onion and Celery: In the same pot, add the onion and celery to the bacon fat. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

      Add the Potatoes and Liquids: Stir in the cubed potatoes, clam juice, and reserved clam juice. Add the bay leaf and thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered until the potatoes are tender (about 15-20 minutes).

        Incorporate the Cream: Once the potatoes are tender, reduce the heat to low and stir in the heavy cream and milk. Add the drained clams. Allow the mixture to warm through (do not boil). Season with salt and pepper to taste.

          Finish and Serve: Remove the bay leaf and stir in the crispy bacon. Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with oyster crackers on the side, if desired.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6