New England Clam Chowder Recipe
Indulge in our creamy New England clam chowder, a rich and savory blend of tender clams, hearty potatoes, and aromatic herbs. This comforting classic is slow-cooked to perfection, delivering a velvety texture and a burst of flavor in every spoonful. Perfectly paired with a warm, crusty bread roll, it's a bowl of seaside nostalgia you won't want to miss.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Clams
If using fresh clams, rinse them well under cold water to remove any sand or grit.
- 2
Cook the Bacon
In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- 3
- 4
Add Potatoes and Liquids
Add the diced potatoes, heavy cream, and milk to the pot. Stir well.
- 5
Flavor the Chowder
Add the thyme, bay leaf, salt, and pepper. Bring to a simmer and cook until the potatoes are tender.
- 6
Incorporate Clams
Add the prepared clams and cook for an additional 10 minutes until the clams are heated through.
- 7
Serve
Remove the bay leaf, crumble the bacon on top, and serve hot.