New England Clam Chowder

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

Cook Time 25

Total Time 30

Servings

Calories 357kcal

Ingredients

¼ cup butter 4 tablespoons
¾ cup yellow onion diced
2 cloves garlic minced
2 teaspoons Old Bay seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried basil
½ teaspoon dried thyme
1 cup chicken broth
8 ounces clam juice*
4 potatoes medium-sized, peeled and diced
2 cups milk
1 cup heavy whipping cream
19.5 ounces chopped clams** drained with the juice reserved (3 cans - 6.5 ounces each)
bacon optional

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

Nutrition