New England Clam Chowder
Everyone needs an amazing, easy recipe for New England Clam Chowder in their repertoire. This clam chowder is so quick and easy but has a ton of flavor and creamy goodness. To me, this is one of those perfect chowders because it’s such a great combo of the cream base, chopped clams, sweet Yukon potatoes and salty crunch with the pancetta garnish. Yum!
I love to serve New England Clam Chowder in a sourdough bread bowl when I can find them. It’s a step up in decadence, but if you’re going to do it, you gotta just do it, right? As you eat the soup, breaking off chunks of the sourdough bowl to dip in the chowder is literally heaven on earth…or in a bowl! When I can’t find bread bowls at the store, I sometimes like to add a few clams in their shells to fancy up the bowl a little. It’s also nice to have a combo of the chopped clams in the chowder and a few you can scoop out of the shell. If you choose this option, simply add the clams in their shells during that last 5 minutes of cooking and cover with a lid. As soon as the clam shells open, they’re cooked and ready! Enjoy!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Course
Soup
Cuisine
American
Servings
6 servings
Ingredients
Extra virgin olive oil
6 oz. pancetta, diced
2 Tbsp. butter
1 yellow onion, chopped into a small dice
2 carrots, chopped into a small dice
2 stalks celery, chopped into a small dice
3 garlic cloves, minced
Kosher salt & pepper
1 tsp. fresh thyme leaves, chopped
½ Tbsp. Old Bay
1 bay leaf
1/4 cup flour
3 baby Yukon gold potatoes, small dice
(2) 8 oz. clam juice (or 8 oz. homemade seafood stock if you have it, plus 8 oz. clam juic)
1 cup heavy cream
1 cup whole milk
(2) 6 oz. can chopped clams
1/2 tsp. Worcestershire
1 tsp. fresh chives, chopped
1 tsp. fresh thyme, chopped
Sourdough bread bowl for serving - optional
Instructions
1. In a large heavy bottom pot or dutch oven, heat 1 Tbsp. of extra virgin olive oil over medium heat. Cook pancetta and stir until browned and crispy, about 5 mins. Remove to a separate bowl.
2. Add butter, sauté onion, carrot and celery until translucent, not browned, about 8 mins. Add minced garlic, salt/pepper, fresh thyme, Old Bay and bay leaf. Stir to combine.
3. Dust with flour, stir to combine and cook for 2- 3 mins. to cook out the raw flour flavor. Add the diced potatoes and stir to combine.
4. Add clam juice, cream and milk, stir to combine. Cook for about 20 mins. until potatoes are cooked through.
5. Add Worcestershire, stir in chopped clams and juices. Cook for 5 additional mins. Taste to adjust salt and pepper if needed. Garnish with fresh chopped chives or thyme and reserved crispy pancetta, serve.
Enjoy making this New England Clam Chowder for your family and friends! Here are some additional recipes you might enjoy trying too!
