American
New England Clam Chowder
A creamy potato and clam chowder thickened with a light roux and finished with milk. Bacon and celery give it a savory base that stays balanced, not heavy.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Medium
Photo: pointnshoot (CC BY). Source
Why you’ll love it
- Canned clams keep the method weeknight-friendly.
- A small roux thickens without flour lumps.
- Bacon adds smoke so the dairy does not taste flat.
- Potatoes make it filling enough for dinner.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cook bacon in a large pot over medium heat until crisp, about 6 minutes. Remove bacon; leave 2 tbsp fat in the pot.
- 2
Add onion and celery; cook 5 minutes until softened.
- 3
Stir in flour and cook 1 minute. Slowly whisk in clam juice and reserved clam liquid.
- 4
Add potatoes, salt, and pepper. Simmer 15 minutes until potatoes are tender.
- 5
Stir in milk and clams; heat gently 5 minutes without boiling. Top with bacon and parsley.
Pro tips
- Do not boil after adding milk or it may separate.
- Dice potatoes small so they cook evenly.
- Taste before salting; clam juice is already salty.
Easy substitutions
- bacon
- 2 tbsp butter
- whole milk
- half-and-half
- clam juice
- seafood stock
Storage and reheating
Storage
Refrigerate up to 3 days. Freezing is not ideal because dairy can separate.
Reheating
Reheat slowly on the stovetop over low heat, stirring often. Do not boil.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 16 g
- Carbs
- 28 g
- Fat
- 16 g
- Fiber
- 2 g
Moderate · Stovetop, One Pan
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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