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Creamy New England Clam Chowder with Applewood Bacon

new england clam chowder with applewood bacon - featured image
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A velvety, comforting clam chowder with smoky applewood bacon, tender clams, and perfectly cooked potatoes. This easy recipe delivers rich, creamy flavor in about 40 minutes—perfect for cozy nights.

Ingredients

Scale
  • 6 strips applewood bacon
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups (480 ml) clam juice
  • 1 cup (240 ml) chicken broth
  • 3 medium Russet potatoes, peeled and diced into ½-inch cubes
  • 1½ cups (360 ml) heavy cream
  • 3 cans (6.5 oz each) chopped clams, drained with juice reserved
  • 1 teaspoon fresh thyme, chopped
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the bacon: Place bacon strips in a cold Dutch oven. Turn heat to medium and cook until crispy, about 6-8 minutes, flipping once. Transfer to a paper towel-lined plate. When cool, crumble into bite-sized pieces. Leave about 2 tablespoons of rendered bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion and celery to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until softened—about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over the vegetables. Stir constantly for 1-2 minutes until the mixture forms a thick paste.
  4. Add the liquids: Slowly pour in clam juice and chicken broth while stirring to prevent lumps. Stir until fully incorporated and the liquid starts to thicken slightly.
  5. Add potatoes and seasonings: Add diced potatoes, chopped thyme, and bay leaf. Bring to a gentle simmer, then reduce heat to medium-low. Cook for 15-18 minutes, stirring occasionally, until potatoes are fork-tender.
  6. Add clams and cream: Reduce heat to low. Stir in heavy cream and drained chopped clams. Cook for 3-5 minutes, just until heated through. Do not let it boil.
  7. Season and finish: Remove bay leaf. Taste and add salt and pepper as needed. Stir in half the crumbled bacon, reserving the rest for garnish.
  8. Serve: Ladle chowder into bowls. Top with reserved bacon crumbles and fresh parsley. Serve with crusty bread or oyster crackers.

Notes

Don’t skip the bacon fat—it adds essential smoky flavor. Keep heat low after adding cream to prevent curdling. Let cream come to room temperature before adding. The chowder tastes even better the next day. For a thicker chowder, let it simmer uncovered for 5-10 minutes. For a thinner consistency, add a splash of milk or broth.

Nutrition

Keywords: clam chowder, New England clam chowder, creamy clam chowder, bacon clam chowder, easy clam chowder recipe, comfort food soup

Find it online: https://junomeals.com/creamy-new-england-clam-chowder-with-applewood-bacon-easy-recipe/