New England Clam Chowder Recipe

Render bacon

In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon. Cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 6–8 minutes. Use a slotted spoon to remove the bacon pieces to a paper towel–lined plate and reserve for garnish.

Sauté aromatics

Leaving about 2 tablespoons of bacon fat in the pot (discard excess or save for another use) add the butter. When butter has melted, add the minced onion, celery, and carrot. Cook over medium heat until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Make roux

Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook the flour and form a light roux. Do not let it brown; this is to thicken the chowder.

Slowly whisk in the reserved clam juice and then the chicken/seafood stock, scraping any browned bits from the bottom of the pot. Add the diced potatoes and bay leaf. Increase heat to bring to a gentle simmer, then reduce heat and simmer until potatoes are tender, about 10–12 minutes depending on cube size.

Once potatoes are tender, stir in the milk and heavy cream. Warm the mixture gently over low heat—do not boil after adding dairy to prevent curdling.

Add the chopped clams and fresh thyme. Simmer very gently for 3–4 minutes just to heat the clams through and let flavors meld. Taste and season with sea salt, freshly ground black pepper, Worcestershire sauce and hot sauce if using. Remove and discard the bay leaf.

If you prefer a chunkier chowder, remove about 1 cup of the potato pieces, mash lightly with a fork and stir back into the pot to thicken slightly. Alternatively, for a smoother chowder, use an immersion blender to pulse once or twice—do not purée completely; maintain some texture.

Stir in about half of the reserved crisp bacon pieces to distribute smoky flavor. Keep some bacon aside for garnish.

Ladle chowder into warmed bowls. Garnish each bowl with remaining crisp bacon pieces and a sprinkle of chopped fresh parsley. Serve with oyster crackers or crusty bread on the side.

Leftovers: Cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to loosen consistency.