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Creamy New England clam chowder topped with crisp bacon and parsley

New England Clam Chowder

A creamy, stovetop New England clam chowder with tender potatoes, celery, smoky bacon, and briny clams. Estimated times include chopping and simmering; allow extra time to chill leftovers safely.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 390
Ingredients Method

Ingredients
  

  • 4 slices bacon chopped
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion finely diced
  • 2 celery ribs diced
  • 2 tablespoons all-purpose flour
  • 2 cups bottled clam juice divided
  • 1 cup low-sodium chicken broth
  • 1 1/2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 cans chopped clams 6.5 oz each; drained, juices reserved
  • 1 cup whole milk
  • 1 cup half-and-half
  • 1 teaspoon kosher salt or to taste
  • 2 tablespoons chopped fresh parsley
  • Oyster crackers for serving

Method
 

  1. Cook chopped bacon in a heavy pot over medium heat until crisp, 6 to 8 minutes. Transfer it to a paper towel–lined plate; leave about 1 tablespoon of fat in the pot.
  2. Add butter, onion, and celery. Cook, stirring, until softened, about 5 minutes. Sprinkle in flour and cook 1 minute.
  3. Slowly whisk in 1 cup clam juice and the broth until smooth, then add potatoes, bay leaf, thyme, and pepper. Bring to a gentle simmer and cook uncovered until the potatoes are tender, 12 to 15 minutes.
  4. Stir in the remaining clam juice, reserved clam liquid, chopped clams, milk, and half-and-half. Heat gently for 5 to 7 minutes, stirring, until steaming; do not let the chowder boil.
  5. Remove the bay leaf. Season with salt, ladle into bowls, and finish with bacon and parsley. Serve with oyster crackers.