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Cozy New England Clam Chowder with Applewood Bacon

New England clam chowder with applewood bacon - featured image
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This creamy, smoky clam chowder is the ultimate comfort food, featuring applewood bacon, tender potatoes, and briny clams in a velvety broth. Perfect for cold weather, it comes together in about 45 minutes and is sure to become a family favorite.

Ingredients

Scale
  • 6 slices applewood bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups (16 ounces) clam juice
  • 1 cup low-sodium chicken broth
  • 1.5 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 1 bay leaf
  • 2 sprigs fresh thyme (or ½ teaspoon dried)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 cans (6.5 ounces each) chopped clams, drained with juice reserved
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Oyster crackers or crusty bread (for serving)

Instructions

  1. Cook the bacon: Place a large Dutch oven over medium heat. Add the chopped applewood bacon and cook, stirring occasionally, until crispy and the fat has rendered, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pot.
  2. Sauté the vegetables: Add the 2 tablespoons of butter to the pot with the bacon fat. Let it melt over medium heat. Add the diced onion and celery. Cook, stirring often, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the 3 tablespoons of flour over the cooked vegetables. Stir constantly for about 2 minutes until the mixture smells slightly nutty and looks pasty.
  4. Add the liquids: Slowly pour in the 2 cups of clam juice and 1 cup of chicken broth, stirring constantly. Bring the mixture to a gentle simmer.
  5. Cook the potatoes: Add the cubed Yukon Gold potatoes, bay leaf, and fresh thyme sprigs. Stir together. Bring to a simmer, then reduce heat to medium-low. Cover and cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
  6. Add the cream and milk: Remove the bay leaf and thyme sprigs. Stir in the 1 cup of heavy cream and 1 cup of whole milk. Let the chowder come back to a gentle simmer. Do not let it boil.
  7. Add the clams: Drain the canned clams, reserving the juice if desired. Stir the clams into the pot. Let them heat through for about 2 to 3 minutes.
  8. Season and finish: Taste the chowder. Add salt and black pepper as needed. Stir in half of the cooked bacon bits, reserving the rest for garnish. Let the chowder sit off the heat for 5 minutes before serving.
  9. Serve: Ladle the chowder into bowls. Top with the reserved crispy bacon bits and a sprinkle of fresh parsley. Serve immediately with oyster crackers or crusty bread.

Notes

Don’t rush the bacon—cook it over medium heat for best results. Watch the heat when adding dairy to prevent curdling. Salt at the end to avoid over-salting. Let the chowder rest for 5-10 minutes before serving to thicken and deepen flavors. Leftovers keep in the refrigerator for up to 4 days and taste even better the next day. Freezing is not recommended due to dairy separation.

Nutrition

Keywords: clam chowder, New England clam chowder, applewood bacon, creamy soup, comfort food, seafood soup, easy chowder recipe

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