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–+ servings
chowder with clams, vegetables, and bacon

New England Clam Chowder Recipe

Easy New England clam chowder that’s silky and creamy, not thick or heavy. A simple 30-minute recipe made with real ingredients and classic flavor!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 349kcal
Author: Ruth Truett

Equipment

  • dutch oven
  • chef's knife
  • cutting board

Ingredients

  • 8 slices bacon, diced
  • 3 tablespoon salted butter
  • 1 med onion, sliced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup new red potatoes, diced
  • 16 oz clam juice
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 2 tablespoon all-purpose flour
  • 2 cups heavy cream
  • 3 10 oz cans whole baby clams, drained and rinsed

Instructions

  • In a large dutch oven, over med-high heat, sauté the diced bacon with the butter.
  • Add in the onion, carrot, celery, and potato. Continue to sauté for just a few minutes, until the veggies begin to soften.
  • Add the clam juice, chicken broth, bay leaves, dried thyme. Simmer until the veggies are tender.
  • Make a slurry with the flour and heavy cream. Add this to the chowder mixture and bring it back to a simmer.
  • Add in the drained and rinsed clams. Cook until the clams are warmed through.
  • Enjoy!

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 15g | Protein: 12g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 86mg | Sodium: 1290mg | Potassium: 287mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3877IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 1mg
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