New England Clam Chowder Recipe

Cook bacon

In a large heavy-bottomed pot or Dutch oven, cook diced smoked bacon over medium heat until fat is rendered and edges are crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the bacon fat in the pot (reserve bacon).

Prepare aromatics

Reduce heat to medium-low. Add butter to the bacon fat in the pot if needed to equal about 2 tablespoons of fat. Add diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the tablespoon of flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Add liquids and potatoes

Slowly whisk in the reserved clam liquid and up to 1 cup additional clam juice (or water) to the pot, scraping browned bits from the bottom. Add the diced potatoes and bay leaf. Bring to a simmer and cook until potatoes are tender, about 10–12 minutes.

Finish with milk and cream

Lower the heat to medium-low. Stir in the whole milk and heavy cream and gently heat until just below a simmer (do not boil vigorously to avoid curdling), about 5 minutes, stirring occasionally so the dairy does not scorch. Taste and adjust seasoning with kosher salt and black pepper.

Add clams

Add the chopped clams and most of the cooked bacon (reserve a small amount for garnish) to the pot. Heat gently for 2–3 minutes until clams are warmed through. If the chowder seems too thick, add up to 1/2 cup more clam juice or milk to reach desired consistency.

Final adjustments

Remove and discard the bay leaf. Stir in the optional tablespoon of unsalted butter for extra silkiness, then stir in chopped parsley. Re-check seasoning and add additional salt or pepper if needed.

Ladle chowder into bowls and top with reserved crispy bacon and extra chopped parsley. Serve with oyster crackers on the side (or sprinkled on top).

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to loosen.