Best Clam Chowder Recipe
Classic New England clam chowder with bacon, potatoes, and tender clams in a creamy base.
Ingredients
- 4 slices bacon chopped
- 1 tbsp unsalted butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 cups clam juice from canned clams or bottled
- 1 cup chicken broth
- 2 cups potatoes peeled and diced
- 1 cup heavy cream
- 2 6.5 oz cans chopped clams, drained (reserve juice)
- ½ tsp dried thyme
- Salt and black pepper to taste
- Optional garnish: chopped parsley oyster crackers
Instructions
- Cook bacon and sauté aromatics.
- Make a roux and add liquids.
- Simmer potatoes until tender.
- Add cream and clams, then season.
- Rest briefly and serve.
Notes
- Do not boil after adding cream
- Resting thickens chowder
- Gentle heat keeps clams tender
- Best served fresh