New England Clam Chowder is a creamy, comforting soup made with clams, potatoes, bacon, and seasonings, for a deliciously rich flavor. Perfect for weeknight meals or cozying up on a chilly day.
Course dinner, Main Course
Cuisine American
Keyword bacon, chowder, clam, potatoes, stovetop
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 357kcal
Ingredients
¼cupbutter4 tablespoons
¾cupyellow oniondiced
2clovesgarlicminced
2teaspoonsOld Bay seasoning
1teaspoonsalt
½teaspoonblack pepper
½teaspoondried basil
½teaspoondried thyme
1cupchicken broth
8ouncesclam juice*
4potatoesmedium-sized, peeled and diced
2cupsmilk
1cupheavy whipping cream
19.5ounceschopped clams**drained with the juice reserved (3 cans - 6.5 ounces each)
baconoptional
Instructions
Melt the butter in large stockpot.
Saute the diced onion for 2-3 minutes in the melted butter; add the garlic and stir in the Old Bay seasoning, salt, pepper, basil and thyme. Cook for 45 seconds, being careful not to burn the garlic.
Gradually pour in the chicken broth, clam juice, and the reserved liquid from the chopped clams.
Stir in the diced potatoes.
Bring the mixture to a boil and then reduce the heat to low; simmer for 12-13 minutes, or until the potatoes are tender. DO NOT DRAIN.
Stir in the milk, heavy whipping cream, and the chopped clams. Cook until heated through, about 4 minutes. Do not boil!
Optional: Top with chopped cooked bacon, serve with crackers, or bread.
Notes
TIPS:
If the chowder is too thick, add more milk to thin it out.
Bacon grease may be substituted for the 1/4 cup butter in Step #1.
Use Russet or Idaho potatoes for best results.
You can substitute water for the chicken broth, the broth adds more flavor to the dish.
Also, you can use an extra jar of clam juice in place of the chicken broth.
Store leftovers in the refrigerator for up to 3 days.
* I used Snow’s Clam Juice- 8 oz** I used Snow’s Bumble Bee Wild Caught Chopped Clams in Clam Juice- 6.5 oz