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New England clam chowder is a culinary tradition steeped in the rich maritime history of the Northeastern United States. With its origins tracing back to the early settlers and Native Americans, this dish has become synonymous with New England’s coastal lifestyle and is cherished by locals and visitors alike. The chowder is particularly famous for its creamy texture, which envelops tender clams and hearty vegetables, creating a comforting bowl that warms the soul, especially during chilly New England winters.

Creamy New England Clam Chowder

Warm up with a bowl of Heavenly Creamy New England Clam Chowder, a classic dish celebrating the rich maritime tradition of New England. This comforting chowder features tender clams, crispy bacon, and a luxurious creamy base that's sure to delight any palate. With simple ingredients and easy steps, you can recreate this delicious recipe at home. Perfect for winter dinners or holiday gatherings! #ClamChowder #NewEngland #ComfortFood #SeafoodRecipes #SoupSeason
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Ingredients
  

4 slices of thick-cut bacon, chopped

1 medium onion, diced

2 cloves garlic, minced

2 medium celery stalks, diced

2 medium potatoes, peeled and cubed

1 teaspoon dried thyme

1 bay leaf

2 cups clam juice or seafood stock

2 cups heavy cream

2 cans (6.5 oz each) chopped clams, drained (reserve the liquid)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: 1 tablespoon Worcestershire sauce for depth of flavor

Instructions
 

Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

    Sauté the Vegetables: In the same pot, add the diced onion, diced celery, and minced garlic to the bacon drippings. Sauté for about 5-7 minutes, until the onion is translucent.

      Add Potatoes and Seasonings: Incorporate the cubed potatoes, dried thyme, bay leaf, and Worcestershire sauce (if using) into the pot. Stir to combine.

        Pour in Clam Juice: Add the reserved clam juice along with the clam juice or seafood stock to the pot. Bring to a simmer, cover, and cook for approximately 15-20 minutes, or until the potatoes are tender.

          Stir in Clam and Cream: Once the potatoes are soft, reduce heat to low. Stir in the heavy cream and add the drained clams. Cook just until heated through, about 5 minutes.

            Season to Taste: Taste the chowder and season with salt and pepper as necessary.

              Serve: Ladle the chowder into bowls, sprinkle with the crispy bacon and chopped parsley for garnish.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings