New England Clam Chowder

Name: New England Clam Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 4 slices bacon, chopped; 1 onion, diced; 2 celery stalks, diced; 3 tbsp flour; 2 cups bottled clam juice; 3 potatoes, diced; 3 cans (6.5 oz each) chopped clams, juice reserved; 2 cups half-and-half; 1 bay leaf; 1/2 tsp dried thyme; Salt and pepper, to taste; Oyster crackers, for serving

6 servings15 min prep40 min cookMedium

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The Story Behind It

The Tale of New England Clam Chowder

Story updated September 18, 2026

New England clam chowder developed among coastal fishing communities in the 17th and 18th centuries, blending techniques brought by English, French, and Portuguese settlers with abundant local clams. Its milk-or-cream base distinguishes it from the tomato-based Manhattan-style chowder that developed later.

Ingredients

Scale:· 6 servings

4 slices bacon, chopped
1 onion, diced
2 celery stalks, diced
3 tbsp flour
2 cups bottled clam juice
3 potatoes, diced
3 cans (6.5 oz each) chopped clams, juice reserved
2 cups half-and-half
1 bay leaf
1/2 tsp dried thyme
Salt and pepper, to taste
Oyster crackers, for serving

Instructions

1Cook the bacon in a large pot over medium heat until crisp, then remove with a slotted spoon and set aside, leaving the drippings in the pot.
2Add the onion and celery to the drippings and cook for 5 minutes until softened.
3Sprinkle in the flour and stir constantly for 1 minute to form a light roux.
4Slowly whisk in the clam juice and the reserved juice from the canned clams, along with the potatoes, bay leaf, and thyme.
5Bring to a simmer and cook for 15 to 18 minutes, until the potatoes are tender, stirring occasionally so the bottom does not scorch.
6Stir in the clams and half-and-half and warm gently over low heat for 5 minutes, being careful not to let it boil or the clams will toughen.
7Remove the bay leaf, season with salt and pepper to taste, and serve hot with oyster crackers and the reserved bacon on top.

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