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A steaming bowl of New England Clam Chowder with crackers.

Quick way to grow classic Clam Chowder (New England)

This recipe offers a swift approach to preparing a classic New England Clam Chowder. It's perfect for when you crave a hearty, flavorful soup without spending hours in the kitchen, blending traditional tastes with modern convenience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (6.5 oz) Clams, drained, liquid reserved
  • 3 medium Potatoes, peeled and diced
  • 4 slices Bacon, chopped
  • 1 medium Onion, chopped
  • 2 Celery stalks, chopped
  • 2 tbsp All-purpose flour
  • 3 cups Milk
  • 1 cup Heavy cream
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 2 tbsp Fresh parsley, chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Whisk

Method
 

Preparation
  1. Drain the canned clams, reserving the liquid. Peel and dice the potatoes, chop the bacon, onion, and celery.
  2. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving approximately 2 tablespoons of bacon fat in the pot.
Cooking the Chowder
  1. Add the chopped onion and celery to the pot with the bacon fat and cook until softened, about 5-7 minutes.
  2. Stir in the flour and cook for 1 minute, creating a roux. Gradually whisk in the reserved clam liquid and milk until smooth, ensuring no lumps.
  3. Add the diced potatoes to the pot and bring the mixture to a simmer. Cook for about 10-15 minutes, or until the potatoes are tender.
  4. Stir in the drained clams, heavy cream, salt, and pepper. Heat through for 2-3 minutes, being careful not to boil after adding the cream.
Serving
  1. Ladle the hot clam chowder into bowls. Garnish each serving with the crispy bacon bits and fresh parsley before serving.

Notes

For extra flavor, you can use fresh clams and steam them yourself, reserving the broth. Adjust the consistency of the chowder by adding more milk or cream if desired. This chowder tastes even better the next day!