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Old Fashioned New England Clam Chowder is a hearty, creamy soup loaded with bacon, potatoes and clams.

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Old Fashioned New England Clam Chowder is a classic seafood dish.

This flavourful clam chowder with bacon is the perfect comfort food for seafood lovers.

This homemade clam chowder recipe takes just under and hour from start to finish and serves four as a main dish.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this clam chowder, I started by dropping some diced bacon into a Dutch oven over medium heat.

 

I cooked the bacon until it was crispy.

 

Then I used a slotted spoon to remove the cooked bacon from the pot and set it aside, leaving the bacon fat in the pot.

 

I added some chopped onion and celery to the pot.

 

I stirred and cooked until the onions and celery were tender.

 

I added some minced garlic and Worcestershire sauce to the pot and stirred well.

 

I sprinkled some all purpose flour over the cooked veggies.

 

I stirred well to coat all the veggies and continued cooking for a few minutes.

 

I poured some clam juice into the pot while stirring continuously to stop lumps from forming.

I added some diced potatoes, a bay leaf and some dried thyme to the pot.

 

I stirred well and brought the mixture to a simmer.

 

 

I left the mixture to simmer until the potatoes were tender.

I reduced the heat to low and added some heavy cream and chopped clams to the pot.

I stirred and left the soup to continue simmering for about five minutes until heated through.

I removed the bay leaf from the pot.

Then I added the cooked bacon to the chowder.

I seasoned the chowder with salt and pepper to taste.

Then the creamy clam chowder was ready to serve.

Indulge in the rich maritime flavors of the Northeast with this classic New England clam chowder.

This velvety, creamy soup is a comforting masterpiece, brimming with tender clams, diced potatoes, and sautéed onions and celery, all simmered to perfection in a flavorful clam broth.

The gentle infusion of thyme and bay leaves adds depth to this classic creation.

Accompanied by a sprinkle of crispy bacon each spoonful is a journey to the coast.

Great served with oyster crackers and warm crusty bread, this timeless chowder is a soothing embrace for your taste buds.

Dive into a bowl of pure New England tradition.

Perfect as a starter or a satisfying meal in itself.

If you are looking for an easy seafood chowder recipe, then you need to try this Old Fashioned New England Clam Chowder!

More Hearty Soup Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Old Fashioned New England Clam Chowder:

• 4 slices bacon, diced
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
• 3 tablespoons all-purpose flour
• 4 cups clam juice (reserved from canned clams or store-bought)
• 2 cups peeled and diced potatoes
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 cup heavy whipping cream
• 2 cans (6.5 ounces each) chopped clams, drained
• Salt and pepper to taste

How to Make Old Fashioned New England Clam Chowder:

1. In a large soup pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
3. Add the chopped onion and celery to the pot and sauté until they become tender, about 5 minutes.
4. Stir in the minced garlic and Worcestershire sauce and cook for an additional minute.
5. Sprinkle the flour over the vegetables and stir to coat them evenly. Continue cooking for a few additional minutes to remove any lingering raw flour taste.
6. Slowly pour in the clam juice while stirring constantly to prevent lumps from forming.
7. Add the diced potatoes, bay leaf, and dried thyme. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
8. Reduce the heat to low and stir in the heavy cream and drained chopped clams.
9. Simmer for an additional 5-10 minutes until heated through. Season with salt and pepper to taste.
10. Remove the bay leaf from the chowder, and mix in the cooked bacon. Add salt and pepper to taste.
11. Serve and enjoy!

FAQS:

How should I store my Clam Chowder?
Clam Chowder should be stored in an airtight container in the refrigerator. It can be kept for up to 3-4 days. Reheat on the stovetop over low heat before serving.

What are substitutions I can make?

• If you prefer a lighter version, you can use half-and-half instead of heavy cream.
• Instead of canned clams, you can use fresh clams. Steam them separately until they open and then add them to the chowder.

Can I use vegetable broth instead of clam juice?
Yes, you can use vegetable broth as a substitute for clam juice in clam chowder, although the flavor profile will change somewhat. The clam juice provides a distinct seafood flavor that is characteristic of clam chowder, so using vegetable broth will make the chowder taste less salty and less fishy. I highly recommend using the clam juice in this recipe.

What are additions I can make?
Some optional additions to enhance the flavor include a splash of white wine, or a sprinkle of Old Bay seasoning.

What can I serve with New England Clam Chowder?

• Oyster Crackers or Saltine Crackers: Traditionally, clam chowder is served with oyster crackers on top. They add a nice crunch and soak up the chowder nicely.
• Crusty Bread or Bread Rolls: These are perfect for dipping into the rich, creamy chowder. A nice sourdough or baguette would work particularly well. Serving Clam Chowder in bread bowls make a lovely presentation.
• Green Salad: A crisp, fresh salad with a light vinaigrette can balance the creaminess of the chowder. Consider a simple lettuce mix with cherry tomatoes, cucumbers, and a lemon vinaigrette.
• Grilled Cheese Sandwich: This can be a more filling option. The toasty, melty cheese sandwich pairs wonderfully with the creamy soup.
• Steamed or Roasted Vegetables: Lightly seasoned steamed or roasted vegetables can provide a nice contrast to the rich chowder.
• Seafood or Chicken: If you’re looking to make the meal more substantial,
  consider serving the chowder alongside grilled shrimp or a lightly seasoned
  chicken breast.

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