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To fully appreciate Creamy New England Clam Chowder, it's important to understand its rich history. The origins of clam chowder can be traced back to the 18th century when early European settlers arrived in North America and began to integrate local ingredients into their cooking. The word "chowder" itself is believed to be derived from the French word "chaudière," referring to the pot used for cooking.

Classic New England Clam Chowder

Discover the cozy comfort of Creamy New England Clam Chowder with this step-by-step recipe. Bursting with the flavors of fresh clams, hearty potatoes, savory bacon, and rich cream, this chowder is a true taste of New England's coastal charm. Learn about its rich history, essential ingredients, and cooking tips to create the perfect bowl of chowder that will warm your heart and delight your taste buds. Perfect for chilly nights or family gatherings!
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Ingredients
  

4 slices of thick-cut bacon, diced

1 medium onion, finely chopped

2 ribs of celery, diced

2 medium Yukon gold potatoes, peeled and diced into ½-inch cubes

2 cups clam juice

1 cup heavy cream

1 cup half-and-half

2 cans (6.5 oz each) minced clams, drained (reserve liquid)

2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)

2 tablespoons all-purpose flour

Salt and pepper to taste

Chopped fresh parsley for garnish

Lemon wedges for serving (optional)

Instructions
 

Cook the Bacon: In a large pot or Dutch oven over medium heat, add the diced bacon. Cook until crispy and browned, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pot.

    Sauté Vegetables: In the same pot with the bacon fat, add the chopped onion and diced celery. Sauté for about 4-5 minutes, until the vegetables are soft and translucent.

      Add Potatoes: Stir in the diced potatoes, clam juice, and reserved liquid from the canned clams. Bring the mixture to a boil, then lower the heat to a simmer. Cook for about 15-20 minutes, until the potatoes are tender.

        Thicken the Chowder: In a small bowl, whisk the flour with a tablespoon or two of the clam chowder liquid until smooth. Slowly add this mixture back into the pot to thicken the chowder.

          Add Cream and Clams: Pour in the heavy cream and half-and-half, stirring well to combine. Add the drained minced clams and fresh thyme. Season with salt and pepper to taste. Simmer for an additional 5-10 minutes, allowing all the flavors to meld together, but do not let it boil.

            Serve: Ladle the chowder into bowls. Top with the crispy bacon bits and sprinkle with fresh parsley. Serve with lemon wedges on the side for an extra zing if desired.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings