21/09/2026
My 7-year-old’s favorite soup… and honestly, he has excellent taste. 🤍
Creamy, cozy, loaded with potatoes and clams, and surprisingly simple to make at home. This classic New England clam chowder is one of those recipes that feels like pure comfort in a bowl - and it’s always a hit with my kids.
CLASSIC NEW ENGLAND CLAM CHOWDER
Ingredients:
• 6 slices bacon, chopped
• 1 medium yellow onion, finely diced
• 2 celery stalks, diced
• 3 Tbsp all-purpose flour
• 3 (6.5 oz) cans chopped clams, juices reserved
• 2 cups bottled clam juice or seafood stock
• 1½ lbs Yukon Gold potatoes, chopped
• 1 cup whole milk
• 1 cup heavy cream
• Salt + freshly cracked black pepper, to taste
• Fresh chives, for serving
• Oyster crackers, for serving
To make it:
Cook the bacon in a large Dutch oven until crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
Add the onion and celery and cook until softened, about 5–6 minutes.
Sprinkle in the flour and stir for about 1 minute. Slowly pour in the reserved clam juice and bottled clam juice or seafood stock, stirring as you go.
Add the potatoes, bay leaf and thyme. Bring to a gentle simmer and cook for 12–15 minutes, or until the potatoes are tender.
Turn the heat to low and stir in the milk, cream and chopped clams. Gently warm for another 3–5 minutes - don’t let it boil once the clams are added so they stay tender.
Season generously with salt and pepper, then serve topped with crispy bacon, chives and plenty of oyster crackers.
It’s creamy without being too thick, a little smoky from the bacon, and exactly the kind of dinner I want when the weather starts cooling down. 🥣
SAVE this one for the first chilly night that calls for something cozy - and tell me: are you team oyster crackers IN the chowder or on the side?
